Evening Edge
What’s For Dinner?
DEL.ICIO.USCorn Dip
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Assignment: UGA Dinner Party
The story: Student Taylor Dahl says she despises cooking: "It’s messy, time consuming and stressful, which is why I enjoy bagged salads, frozen dinners and takeout." Her project: re-creating a Sunday night Sunday supper for her family, including this spicy corn dip from her mother.
The outcome: "I anxiously watch my family gather around the dishes I’ve slaved over," she writes. "The first dish up on the judge’s table is the corn dip. To my surprise, everyone loves it. Bite by bite, my family eats every little bit of food on their plates. Every single family member seems to enjoy the food."
This cheesy dip needs a sturdy chip to scoop it out.
Hands on time: 15 minutes Total time: 1 hour Serves: 20
Ingredients:
Vegetable spray
16 ounces mayonnaise
16 ounces sour cream
2 (15.5-ounce) cans corn, drained
1 (4-ounce) can green chiles
1 (6 ounce) jar sliced jalapeños (drained and chopped)
2 cups (about 8 ounces) Monterey jack cheese, shredded
2 cups (about 8 ounces) cheddar cheese, shredded
Instructions:
Preheat the oven to 350 degrees. Lightly coat a 13-by-9-inch baking dish with vegetable spray.
In a bowl, combine together the mayonnaise and sour cream. Stir in corn, chiles, jalapenos and cheese. Mix together and pour into into baking dish. Cook for 45 minutes, or until mixture is slightly brown on top.
In a bowl, combine together the mayonnaise and sour cream. Stir in corn, chiles, jalapenos and cheese. Mix together and pour into into baking dish. Cook for 45 minutes, or until mixture is slightly brown on top.
Nutrition:
Per serving: 330 calories (percent of calories from fat, 81), 8 grams protein, 9 grams carbohydrates, 1 gram fiber, 32 grams fat (10 grams saturated), 40 milligrams cholesterol, 461 milligrams sodium.
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