Hot Mexican Corn Dip Recipe

Ingredients

• 3 + 1/2 cans of corn (drained/ rinsed)
• 1 large green bell pepper (diced)
• 4 fresh jalapeno peppers (seeds/veins removed then diced)
• 1/2 C diced pickled jalapeno peppers
• 1/2 C green chili salsa (spicy)
• 5 TBSP unsalted butter
• 1 package cream cheese ( softened )
• 1/2 tsp regular paprika
• 1/2 tsp. cayenne pepper
• 2 C grated sharp cheddar cheese
• salt and pepper, to taste
•  
• Toppings:
• cilantro
• hot sauce
• grated sharp cheddar cheese
• diced jalapeños

Instructions

• Pre-heat oven to 350 degrees.
• Chop the veggies.
• Set aside.
• Combine butter and cream cheese in a medium saucepan.
• Cook over medium heat.
• Stir until smooth and creamy.
• Add corn, bell pepper, jalapeño pepper, and pickled jalapeños.
• Stir.
• Add paprika, cayenne, green chili salsa, salt, and pepper.
• Stir.
• Stir in 1 1/2 C cheddar cheese, continuing to stir until melted.
• Scoop mixture into a casserole dish topping with rest of the cheddar cheese.
• Bake at 350 degrees for 15-20 minutes. (until hot and bubbly)