Friday, November 22, 2013

Foodie Fridays: Hot Corn Dip

So I had the pleasure of attending a dear friend of mine's last night as a bacherlorette with a group of great girls- and that means drinks and food.  One of the hostesses made this pin from our said Bachelorette's Pin board and I couldn't stop inhaling it.  It will definitely make it to next week's Thanksgiving feast.  Try this one ya'll!!!

Hot Corn Dip:

2 cups shredded Cheddar Cheese
1 cup shredded Monterrey Jack Cheese
2 T Chipotle Peppers in adobo sauce, diced small
1 small can (4oz) diced Green Chiles, undrained
1/2 cup Mayo
1/4 t Garlic powder
1 11oz can of Corn, drained
1 small Tomato
2 T Cilantro, chopped
2 T Green Onions, sliced thin

Preheat oven to 350.  Mix cheeses, chipotle and green peppers, mayo, garlic powder and corn together.  Pour into oven safe dish.

Bake 20 mintues, or until hot and bubbly.  Top with diced tomatoes, cilantro and green onions.  Serve with tortillas chips.

Photo and Recipe via

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