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)