Do you have a winning recipe you’d like to share?
Do you have a signature dish that’s just too good to keep to yourself?
Do you know of a healthful alternative to an unhealthy but delicious dish?
Don’t be greedy, share your culinary wisdom with your community by submitting your recipes to The Cheraw Chronicle! Any kind of dish will do — from entrees to appetizers, sides or even dips.
Send your submissions with a photo of the finished product to email@example.com or come by the office at 114 Front St. in Cheraw. For more information, call 843-537-5261.
JALAPEÑO CORN DIP
• 16 ounces cream cheese, softened
• 1 cup mayonnaise
• 4 oz. diced green chiles, drained
• 6 oz. canned jalapeños, diced
• 2 cans sweet corn, drained
• 1¼ cups shredded cheddar cheese, divided
• ¼ cup Parmesan cheese
• 1 bag Frito Scoops
DIRECTIONS: Preheat oven to 375 degrees. In a large mixing bowl, place your cream cheese and mayo. Mix with a hand mixer on medium speed until smooth and creamy. Don’t skip this step or you may end up with little balls of cream cheese in your dip. Add the chiles, jalapeños and corn and mix with a wooden spoon until evenly incorporated. Fold in ½ cup of the cheddar cheese and stir. Spread dip mixture evenly in a small casserole dish. You could also add it to a slow cooker at this point and cook on low for 2 hours or until warm. Spread remaining cheddar cheese over the dip and then sprinkle with the Parmesan cheese. Bake for 45 minutes or until bubbling. Serve immediately with scoops!
Contributed by: Christina Deprew