Martha Len Nelso

A few weeks ago, when I shared Sara Jane Carter’s  cold corn dip, Jane Hopkins e-mailed the recipe her daughter, Ellen Rogers of Fort Worth, likes to use.

With the upcoming football season and cooler days ahead, you might enjoy this version for your sports get-togethers.

Ellen Rogers and Jenny Purcell’s Corn Dip

* 1/4 cup minced onion

* 1/4 cup chopped green pepper

* Margarine for sauteing

* Two cans yellow corn niblets (soup can size)

* Two cans yellow and white shoepeg corn niblets (soup-can size)

* One 7-ounce can chopped green chilies

* One 8-ounce package cream cheese, softened (can use light)

* 1/4 cup sour cream (just enough to hold everything to­gether)

* 8 ounces grated Monterey Jack cheese

Saute onion and green pepper in small amount of margarine. Combine with corn. Add remaining ingredients, including about three-fourths of the grated cheese. Mix well.

Pour into a baking dish and top with remaining cheese. Bake 20 to 25 minutes at 325 to 350 de­grees to heat through. Serve warm.

Martha Len Nelson was co-owner of M&M Catering in Denton until she retired in 1996. She still caters an occasional benefit luncheon. Contact Mrs. Nelson by calling 940-382-9597 or by e-mailing mlnelson29@verizon.net  .