Sweet Corn and Jalapeno Dip |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Do not let the title fool you, this is delicious. This is an appetizer/dip recipe that goes well with tortilla chips. Everytime I make this dip people rave about it and ask for the recipe. Ingredients:
2 (8 ounce) packages cream cheese |
1/3 cup sour cream |
2 -3 tablespoons taco seasoning, from prepared taco season packet (more to increase spiciness) |
2 -3 tablespoons canned jalapeno slices, finely chopped (can vary according to taste or spiciness) |
1 (15 ounce) can white shoepeg corn, well-drained |
1 1/2 cups shredded mexican blend cheese, divided into 3/4 cups |
Directions:
1. In large bowl combine cream cheese and sour cream and beat until smooth.
2. Beat in taco seasonings and jalapenos. Beat into this mixture one of the 3/4 C of the shredded cheese.
3. Fold in the corn and mix well.
4. Place mixture into a 9-inch square or comparable sized prepared baking dish(sprayed with non-stick).
5. Cover the top with the remaining 3/4 C of the shredded cheese.
6. Garnish top with a few sprinkles of taco seasoning.
7. Bake at 300 degrees F until cheese is melted and bubbly. (DO NOT OVERBAKE-IT WON'T BE CREAMY).
8. Serve hot with tortilla chips.
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