Meet the Sullivans: Recipe: Hot Corn Dip

September 14, 2012

Recipe: Hot Corn Dip

**I'm re-sharing this hot corn dip recipe on Kelly's Korner today for her Show Us Your Life series today on Tailgate Recipes!**

I almost didn't make this corn dip last weekend, but I am SO GLAD I DID. It was amazing. I usually make  a 7-layer bean dip for football games, but this dip is absolutely going to replace that dip in my football food repertoire. It is easier to make than bean dip and tastes infinitely better!

2 cups cheddar cheese, shredded
1 cup Monterrey Jack, shredded
2 tbs chipotle peppers in adobo sauce, diced small
1 small can (4oz) diced green chilies, undrained
1/2 cup mayo
1/4 tsp garlic powder
1 11oz can of corn, drained
1 small tomato
2 tbs cilantro, chopped
2 tbs green onions, sliced thin

***I insist you shred your own cheese. It is just absolutely worth the time, especially for this recipe.
***I substituted the tomato and cilantro for a few spoonfuls of pico de gallo.

Preheat oven to 350 degrees.
1. Mix the cheeses, chiptole and green peppers, mayo, garlic powder and corn together. Pour into an oven safe dish.
2. Bake 20 minutes or until golden brown and bubbly
3. Top with diced tomatoes, green onions, and cilantro. Serve immediately with tortilla chips.

This dip was devoured in less than 20 minutes. You should make this for your next football party. Enjoy! 

1 comment:

Lacy said...

THIS looks soooo YUMMY!!!