ANN COX EASTES / KROGER
Spicy Corn Dip
2 (15 ½-oz) cans whole kernel corn, drained
1 c chopped bell pepper
¼ c chopped red or white onion
1 c shredded sharp cheddar cheese
1 c shredded cheese for nachos and tacos
1 (4-oz) jar diced pimentos, drained
¼ t cayenne pepper
1 c mayonnaise
½-1 c crushed Chili Fritos
Tortilla chips
Combine corn, peppers, onions, cheese, pimentos, cayenne pepper and mayonnaise in a large bowl and stir to mix completely. Cover and refrigerate overnight. Top with crushed Fritos and serve with tortilla chips. Yield: 5 cups dip.
Sausage Bites
1 (16-oz) pkg bulk pork sausage (mild, hot or sage) cooked, drained and crumbled
1 (8-oz) pkg Neufchatel cheese, softened
3/4 c chopped green onions
½ c shredded sharp cheddar cheese
1 (4-oz) jar diced pimentos, drained
45 mini fillo shells, thawed
Combine sausage, cheese, onions, cheddar cheese and pimento in a large bowl. Stir to mix completely. Using a spoon evenly divide sausage mixture into fillo shells. Bake at 400F for 8-10 minutes. Serve warm or at room temperature. Yield: 45 bites.
