28 / ’southern
FEATURES
Katie Welsh Shelton ’10 of Birmingham
HOT CORN DIP
Yields 10-15 servings
1 15 oz. can white corn, drained
1 15 oz. can yellow corn, drained
1 can Rotel tomato and green chiles,
drained (we prefer hot Rotel)
8 oz. cream cheese, diced and softened
1/2 tsp. chili powder
1/2 tsp. garlic powder
Chopped cilantro to taste
Combine all ingredients in an oven-proof
dish. Bake at 350° for 30 minutes. Serve
with tortilla chips.
Jana Hill of Decatur
Parent of BSC junior and football player Ty Keenum
BUFFALO WING DIP
Yields 10-12 servings
8 oz. cream cheese at room temperature
1/2 cup ranch dressing
1/2 cup hot sauce (we prefer Frank’s Red Hot Sauce)
1/2 cup shredded mozzarella cheese
2 12.5 oz. cans chicken
Mix all ingredients together and bake at 350° for about 20-30 minutes.
Serve with corn or tortilla chips.
Mary Catherine Richardson Phillips ’98 of Montgomery
FETA CHEESE GREEN BEANS
Yields 20 servings
2 28 oz. cans of cut green beans
2 4 oz. containers of feta cheese
1 bottle of Ken’s sundried tomato salad dressing
Empty drained green beans into 9 x 13 casserole dish. Generously
pour dressing over beans. Sprinkle feta cheese and mix well. Bake at 350°
for 30 minutes, stirring halfway through.
