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Salsa Corn Dip
Mexican Vegetable Roll-Ups
Bean and Bacon Fiesta Dip
Baked Artichoke and Jalapeño Cheese Spread
Southwestern Layered Dip
White shoepeg corn provides a simple addition to these corn cakes – a mild appetizer flavored with Old El Paso® salsa.
*To toast pine nuts, spread on cookie sheet; bake at 350°F. for 3 to 6 minutes or until light golden brown, stirring occasionally.
**Corn cakes can be kept warm in 200°F. oven until serving time.
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