Myrtle Dip

What, like that’s not a descriptive name?

Kiddo’s Aunt Myrtle (hands seen in picture) made this for me this weekend. We may or may not have eaten it sitting on the floor in front of the fireplace and a chick flick. Ahem.

Myrtle Dip


  • 1 block cream cheese
  • 1 can RO*TEL, drained
  • 2 cans Super Sweet Yellow & White corn (see picture)


  1. Drain the corn and RO*TEL, then stir together in a shallow dish (that’s a double batch in a lasagna pan in the picture up there), then pinch off chunks of the cream cheese and scatter over the RO*TEL/corn mixture; bake at 350F for 15 minutes
  2. Carefully remove from oven and stir together so it’s all incorporated; return to oven and bake for an additional 15 minutes. The end!

Y’all know how I love me some easy recipes. Plus, this is really great hot and really great cold. New Year’s Eve anyone?


5 thoughts on “Myrtle Dip

  1. Doubled the recipe? Fireplace? Sitting on the floor like we were still 20? I plead the Fifth. Thanks for not mentioning the half a flan we also ate. 😉

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