Way of preparation
Saute green peppers and onions in margarine.
Add cream cheese and stir until melted. Add Velveeta, milk and corn.
Heat until melted, stirring occasionally.
Garnish with thin strips of red pepper and cilantro.
Ingredients
1⁄2 cup green pepper, chopped
1⁄4 cup onion, chopped
2 tablespoons margarine
8 ounces cream cheese
1 lb Velveeta Mexican cheese, cubed
17 ounces cream-style corn
1 1⁄2 cups milk
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