Diane Webber recently won our Favorite Super Bowl Dip/Appetizer recipe contest with her recipe for Hot Corn Dip. I just ordered her one of my favorite cookbooks — "The Back in the Day Bakery Cookbook" — as her prize!
I discovered this book at my stepdaughter's house and loved its Southern roots. From Savannah, Georgia, a small local bakery celebrated its 10th anniversary by creating "The Back in the Day Bakery Cookbook." Filled with personality and Southern charm, you will love their "from scratch" recipes! For your shopping pleasure, I have included a link to the cookbook on Amazon.
Diane’s Hot Corn Dip – Submitted by Diane Webber
- 2-15 ounce cans whole kernel corn, drained
- 1-15 ounce can of artichoke hearts, chopped and drained
- 7 ounce can chopped green chiles
- 10 slices of jalapeno slices
- 1 – 7 ounce package shredded parmesan cheese
- 10 oz Mexican cheese
- 2 cups of real mayo (not Miracle Whip)
- 1 red pepper, chopped
- 3 dashes of Tabasco
Mix all ingredients and bake in 350-degree oven for 40 minutes or more. I sprinkle parmesan cheese on the top when I remove it from the oven. Serve with crackers of your choice (I like multigrain.)
Saffie Leedy Farris
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