Mexican Pepper Cheese Dip |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Ladies and gents, this is simply to die for! This is the best dip I have made to date and is a consistent favorite at our backyard gatherings! The poblano peppers really add a smoky flavor that compliments the other peppers and cheese. Yes, it is spicy and will put some pep in your step. It doesn't get any better than this! Ingredients:
2 tablespoons butter |
1/4 cup small dice onion |
2 tablespoons minced jalapenos |
1 1/2 tablespoons minced garlic |
3 cups corn kernels (frozen, canned or fresh) |
1 cup roasted poblano pepper, chopped |
1/2 cup roasted red pepper, chopped |
1/4 cup green onion, finely chopped (green parts only) |
4 ounces cheddar cheese, grated |
4 ounces monterey jack cheese, grated |
3/4 cup sour cream |
3/4 cup mayonnaise |
1 tablespoon ground ancho chili pepper (sprinkle this just after the corn is added) (optional) |
salt |
cayenne pepper |
Directions:
1. Preheat oven to 375°F.
2. In a 10-inch sauté pan set over a medium high heat, add the butter. Once the butter is melted, add the onions and sauté for 3-4 minutes.
3. Add the jalapeños and the garlic and sauté for 2 more minutes.
4. Add the corn and sauté for 5-6 minutes.
5. Remove the corn, jalapeños, garlic, and onion mixture to a mixing bowl. Add the remaining ingredients to the mixing bowl and blend well. Season the dip with salt and cayenne pepper.
6. Place in a casserole dish and bake in the oven for 20 minutes or until the dip begins to bubble.
7. Serve with your favorite chips!
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