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Hot Corn Dip (dairy)

Contributed by Eileen Goltz

1 (15 ounce) can white corn, drained
1 (15 ounce) can yellow corn, drained
1 (10 ounce) can diced tomatoes with green chile peppers, drained
1 (8 ounce) package cream cheese, diced and softened
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
chopped fresh cilantro to taste
corn chips

Instructions:

Preheat oven to 350. In a medium baking dish, mix white corn, yellow corn, diced tomatoes with green chile peppers, cream cheese, chili powder, garlic powder and cilantro. Bake in the preheated oven 30 minutes, or until hot bubbly. Makes 6 cups. Serve with chips

>Notes: This mixture of corn, diced tomatoes, cream cheese and spices is a truly unique dip.