Guest guest Posted November 18, 2008 Report Share Posted November 18, 2008 One of our church ladies made this recipe for potluck and we really loved it so she gave me her recipe. We just made it for lunch. Corn Bread Dip 1 corn bread recipe (after it cools, crumble in a bowl) 1 can Rotel tomatoes (drained) - mild, or hot if you like 1 finely chopped small onion 1 finely chopped small green bell pepper 1 4 oz. jar of diced pimientos (drained) 1 15 oz. can or whole kernel corn (drained) 1/2 cup mayonnaise or veganaise (plus or minus, enough to make it like dip) Mix together well and serve with chips Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2008 Report Share Posted November 22, 2008 This is a really cool recipe, Judy! What a great way to use up leftover cornbread, too. Very unique and interesting. I look forward to making some to share at a potluck. Thanks! ~ PT ~ Endurance is one of the most difficult disciplines, but it is to the one who endures that the final victory comes. ~ Buddha ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~> , " wwjd " <jtwigg wrote: > > One of our church ladies made this recipe for potluck and we really loved it > so she gave me her recipe. > We just made it for lunch. > > Corn Bread Dip > 1 corn bread recipe (after it cools, crumble in a bowl) > 1 can Rotel tomatoes (drained) - mild, or hot if you like > 1 finely chopped small onion > 1 finely chopped small green bell pepper > 1 4 oz. jar of diced pimientos (drained) > 1 15 oz. can or whole kernel corn (drained) > 1/2 cup mayonnaise or veganaise (plus or minus, enough to make it like dip) > Mix together well and serve with chips > Quote Link to comment Share on other sites More sharing options...
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