Thursday, December 20, 2012

Hot Corn Dip

We've got a few blogs in the works, but we wanted to be sure to share this dip with you. It's great for holiday parties. Michelle took it to a work party and it was almost completely gone before lunch even started. If you notice in the picture above, there are already some spoonfuls taken out when she ran to grab her camera.

We found the original recipe on Tasty Kitchen, but in true Amateur Foodies fashion, we used it as a guide, not a rule. Also, we doubled the proportions since this was for a work party.

Here's what you need:
2 cups Mild Cheddar, shredded
4 cups Cheddar/Pepperjack blend, shredded
2 15 oz cans Sweet Corn, drained
2 Chipotle Peppers in Adobo Sauce, finely diced
2 fresh jalapenos, seeded and ribs removed, then finely diced
1 cup mayo (we used olive oil mayo)
1/2 tsp garlic powder

Here's what you do:
Pre-heat your oven to 350 degrees.

In a large bowl, combine cheeses, corn, chipotles, jalapenos, mayo and garlic powder. Stir until all ingredients are combined.  Transfer to a large casserole dish.

Bake for 20 minutes, then remove from oven and stir to mix the cheese in the center and allow it to melt. (If you halve this recipe, you won't need to stir halfway through, but it may be close to finished at this point). Bake for 10-20 more minutes, or until the top is slightly browned and cheese is bubbly.

Garnish with cilantro, tomatoes and onions. Serve immediately.


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