Thursday, January 1, 2015

HOT CORN DIP

From the Noble Pig
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack or white cheddar cheese
2 Tablespoons chipotle peppers in adobo sauce, diced small (I used only the sauce)
1 (4 oz) can diced green chilies
1/2 cup mayonnaise
1/4 teaspoon garlic powder
1 (11-15 oz) can of corn, drained
1 small tomato, diced
Cilantro, chopped
Green onions, thinly sliced
Preheat oven to 350F.
In a medium bowl, mix the cheeses, chipotle pepper sauce, green chilies, mayonnaise, garlic powder and corn together.  Pour into an oven safe dish.  Bake 20 minutes or until brown and bubbly.

Top with tomatoes, cilantro and green onions.  Serve warm with tortilla chips.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.