Flame-Roasted Green Chile Corn Dip
4 tbsp butter
¼ cup milk
8 oz cream cheese
¾ cup 505 Southwestern Hatch Valley Green Chile
2 15 oz cans sweet corn kernels, drained
½ tsp black pepper
1 tsp sea salt
2 tsp dried parsley
In a saucepan, melt butter, milk and cream cheese over medium heat.
Stir in Flame Roasted 505SW Green Chile, corn, salt, pepper and parsley.
Stir until smooth and pour mixture into an 8 x 10 baking dish.
Bake at 300 degrees for about 30 minutes.