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).

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

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MACC Challenge

Recipe archive

June 2017
Easy Breakfast Casserole

May 2017
Chocolate Chip Cheeseball

April 2017
Cream Cheese Mints

March 2017
Lemon Lasagna

February 2017
Decadent Chocolate Cake

January 2017
Lori’s Cheesy Potatoes

2016 Recipes

December 2016
Cherry Almond Muffins

November 2016
Pumpkin Snickerdoodles

October 2016
Caramel Pecan Brownies

September 2016
Caramel Apple Snack Mix

August 2016
Cheesy Chicken Alfredo

July 2016
Tender Shredded Beef

June 2016
Lemon Blueberry Bread

May 2016
Lori’s Chicken and Biscuits

April 2016
Fudge Swirl Cheesecake

March 2016
Peanut Butter Pudding Cookies

February 2016
Vegetable Soup

January 2016
White Cheese Dip