Corn Dip with a Twist

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Hot Corn Dip

Hot Corn Dip

Hot Corn Dip


2 cups shredded chedder cheese

1 cup shredded Montery Jack

2 tbs chipotle peppers in adobo sauce, cut small

1 small can (4oz) diced green chilies, undrained

1/2 cup Mayonnaise

1/4 tsp garlic powder

1 11oz can of corn, drained

1 small tomato

2 tbs cilantro, chopped

2 tbs green onions, sliced thin


Preheat oven to 350 degrees.

Mix the cheeses, chiptole and green peppers, mayonnaise, 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 or crackers.

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