I hope you all had the happiest of holidays! I made this dip last week, and it was really good! It’s super-easy, and it would be great to have at a party, or to whip up when friends stop by. I did leave out the chipotle peppers in adobo sauce, just because my kids were eating this too, and it had to be mild. I also only used about 1/4 of the can of chilies. I served this with some tortilla chips, and we about ate the whole dish of it!
Hot Corn Dip
2 cups shredded chedder cheese
1 cup shredded Montery Jack
2 tbsp chipotle peppers in adobo sauce, diced small (I omitted)
1 small can (4oz) diced green chilies, undrained (I used about 1/4)
1/2 cup Mayo
1/4 tsp garlic powder
1 11oz can of corn, drained
1 small tomato
2 tbsp cilantro, chopped
2 tbsp green onions, sliced thin
Preheat oven to 350 degrees.
Mix the cheeses, chiptole and green peppers, mayo, garlic powder and corn together. Pour into an oven safe dish.
Bake 20 minutes or until golden brown and bubbly
Top with diced tomatoes, green onions, and cilantro. Serve immediately with tortilla chips.