Creamy Corn Dip
|Chopped green pepper||2 Tablespoon|
|Flour||1⁄4 Cup (4 tbs)|
|Cayenne pepper||1⁄8 Teaspoon|
|Chicken broth||1 1⁄2 Cup (24 tbs) (Dissolve 1 Chicken Bouillon Cube In 1 1/2 Cups Boiling Water)|
|Shredded swiss cheese||1 Cup (16 tbs)|
|Cream style corn||1 Cup (16 tbs)|
Heat butter in the top of a double boiler or chafing-dish blazer over direct heat.
Add green pepper and cook until just tender, occasionally moving and turning with a spoon.
Blend in the flour, salt, and cayenne pepper.
Heat until mixture bubbles, stirring constantly.
Blend in the chicken broth, cooking and stirring until sauce thickens.
Remove from heat.
Add the cheese all at one time, stirring until cheese is melted.
Stir in the corn and Tabasco.
Keep warm over hot water.