Hot Corn Dip

I like dips.
I like to eat dips.
I like to make dips.
I like to dip fruits in dips.
I like to dip chips in dips.
I like to dip veggies in dips.
And if its really good...
I like to eat dips with a spoon.

This is one of those 'eat with just a spoon' type of dips. :)

not the prettiest picture, but I failed to get a good one before people had started to dig into it!

Hot Corn Dip
Adapted from GinaMariesKitchen.com
   (feel free to check on her version of it- its a cute food blog)


* 2 cups shredded mild cheddar cheese
* 1 cup shredded Italian Cheese blend (original recipe calls for monterey jack, but I can never find that stuff at the store)
* 1 can rotel (original calls for chipotle peppers in adobo sauce and diced green chilies and diced tomato- this just seemed easier)
* 1/2 cup mayo
* 1/4 tsp garlic powder
* 1- 11oz can of corn (I used mexi-corn to add some extra pepper flavor and spice)
* 1 small can creamed corn (original doesn't call for this, that was my addition to make it a little more creamy and corn-y)
* 2 tbs cilantro and 2 tbs green onion are in original recipe, I omitted due to lack of good selection at store

To Make:

* Preheat oven to 350
* Mix all ingredients (except tomato if using fresh, and cilantro and green onion if using) in a bowl and pour into oven safe casserole dish
* Bake 20 minutes or until bubbly
* If using the fresh veggies and herbs- add as a garnish to top of dish- serve with tortilla chips


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