Submitted by Betty Glenn of Chester, WV
- 2 – 8 oz. pkgs. cream cheese
- 1 stick soft butter
- 2 cups shredded cheddar cheese
- 1 can shoepeg corn, drained
- jalepeno peppers
- Mix cream cheese and butter with mixer.
- Stir in peppers, cheese and corn.
- Bake at 375° for 30 minutes.
- Use jalepeno peppers from a jar; use as many as you like.
- Enjoy with tortilla dippers.
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