Spicy Corn and Cheese Dip |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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A creamy, spicy dip that makes enough for a crowd - great for parties! I received this recipe at my bridal shower. Adjust the heat to your taste by using less jalapeno and cayenne pepper for less heat and more pepper for more heat. You can also de-seed and de-vein the jalapenos to lessen the heat. We like it spicy, so I usually use a pepperjack version of the monterey jack cheese too :) Ingredients:
2 tablespoons butter |
1/2 teaspoon salt |
1/8 teaspoon pepper |
2 (11 ounce) cans white shoepeg corn, drained |
1 cup red bell pepper, finely chopped |
1/4 cup onion, chopped |
2 -4 jalapeno peppers, chopped |
4 garlic cloves, minced |
8 ounces cream cheese, softened |
1 cup mayonnaise |
8 ounces monterey jack cheese, shredded |
1/4 teaspoon cayenne pepper |
Directions:
1. Prepare a 2 quart baking dish with nonstick spray.
2. Preheat oven to 350°F.
3. Heat butter in skillet until melted.
4. Add salt, pepper, corn, red pepper, onion, jalapeno, and garlic, and cook, stirring occasionally, until veggies are softened.
5. Meanwhile, in a separate bowl, combine cream cheese, mayonnaise, shredded cheese, and cayenne pepper. Mix well.
6. When veggies are softened, remove from heat and stir into the cheese mixture.
7. Pour dip into prepared baking dish.
8. Bake for 30 minutes, until dip is bubbly and brown.
9. Serve with tortilla chips!
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