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].
Cherry Almond Muffins
Caramel Pecan Brownies
Caramel Apple Snack Mix
Cheesy Chicken Alfredo
Tender Shredded Beef
Lemon Blueberry Bread
Lori’s Chicken and Biscuits
Fudge Swirl Cheesecake
Peanut Butter Pudding Cookies
White Cheese Dip