GARTH SURE EATS GOOD!

It’s always fun to see celebrity couples and watch to see just how much they love each other.  Paul Newman made it clear when he was asked what kept him with Joanne Woodward.  His reply?  “Why would I go out for hamburger when I’ve got steak at home.” 

I watch Trisha Yearwood’s cooking show on Food Network each week and every now and then, hubby Garth Brooks will make his way to the kitchen.  They are SO CUTE together.  Teasing back and forth, smiley, touchy-feely and sharing everything in their lives with one another.

Garth seems to love dabbling in the kitchen, but Trisha is an outstanding country cook.   I own both of her cookbooks and use them all the time.  Her recipe for Hot Corn Dip is a winner!  So easy to put together and a treat for Game Day or any time you have guests and want to snack on something outstanding.  You can tone it down with less chiles and another type of cheese, but I think it’s perfect AS IS!

TRISHA YEARWOOD’S HOT CORN DIP

2 (11 ounce) cans Mexi-corn, drained
2 (4 1/2 ounce) cans chopped green chiles, drained
2 cups grated Monterey jack cheese (about 8 ounces)
3/4 cup grated parmesan cheese
1 cup mayonnaise (not miracle whip)
Corn chips, for dipping (Frito scoops or Tostitos scoops)

Heat the oven to 350 degrees.  Grease a 9 x 13-inch casserole dish.

In a medium bowl, mix the corn, chiles, cheeses and mayonnaise until fully combined. Spread the mixture in the prepared casserole dish and bake, uncovered, for 30 to 40 minutes, or until bubbly around the edges.

Serve the dip warm from the oven with corn chips.