Current eMessage > Featured Recipe > July 2017

Featured Recipes

Corn Dip

Recipe courtesy of Lori Bayne, MACC Product Owner

3 cans shoepeg corn (this corn is packed pretty dry, but can be drained if desired)
1 or 2 chopped jalapeno peppers
6 chopped green onions
4 cups shredded cheddar cheese
1 cup mayo
1 cup sour cream
½ to ¾ teaspoon garlic powder
1 teaspoon black pepper

Mix together.  Refrigerate for a couple hours before serving.  Can be served warm in a little crockpot or just cold.

Serve with Fritos or Tortilla chips.    Enjoy!

Best Bean Dip EVER!

Recipe courtesy of Jill Arthur, MACC Client Relations Manager

3 cans refried beans – vegetarian
1 can enchilada sauce
1 chopped onion (or more, to taste)
3 cups shredded cheese (cheddar, Mexican, mixture – your choice)

Spray a 15 x 11 roll pan with cooking spray.  Spread beans.  Add ½ can of enchilada sauce, sprinkle with onion and cheese.  Repeat layers.  Bake at 350 – 375 just until hot and cheese is bubbly (may have to cover with foil if cheese is cooking too quickly).

Have a recipe you’d like to share? Send it to Ryan at [email protected].