Learn How To Make A Hot Dip That’s Lined With Kernels Of Pure Joy
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, hot corn dip, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Check out what Rhee Drummond has to say about this fabulous hot corn dip:
“Hot Corn Dip is one of those things that can cause me to completely embarrass myself at parties, as if putting my leg behind my head to show off my residual ballet flexibility isn’t embarrassing enough. This dip is positively to die for, and you can make it ahead of time and keep it in the fridge before baking it if that works better for your schedule.
Make it sometime this summer!”
Oh beleive me, Rhee, I plan to!
Recipe and photo courtesy of The Pioneer Woman.
PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.
Quick Tip: Serve this amazing hot corn dip with tortilla chips or crackers.