2 (11 ounce) cans white shoepegcorn, drained. HOW EASY IS THIS. -). After cubing the cream cheese, mix all ingredients in large microwave-safe bowl and nuke until melted, stirring occasionally
Sometimes homemade but for convenience she likes to pick up salsa at the local Mexican restaurant. This dip is best made 24 hours ahead of time. ) can Shoepegcorn, drained 1 (10-oz
The recipe makes a LOT so have a good-sized container on hand to keep it in (or 1/2 the recipe), but if you bring it to a party to serve in a chip and dip tray it will go fast so it's good to have plenty on hand to replenish --. 2 (10 ounce) cans Ro-Tel tomatoes (or mexican stewed, chop these and add the juice). 1 (15 1/4 ounce) can corn (drained). 1 (15 1/4 ounce) can white shoepegcorn (drained)
