Ingredients

The following ingredients have 4 Servings
  • 1-1/4 cups Gruyere cheese (shredded)
  • 1-1/4 cups cheddar cheese (grated)
  • 8 oz pkg jalapeno jack cheese (shredded)
  • 1-1/2 cups approx. 1 16-oz jar medium thick & chunky salsa ( (can adjust qty to your liking))
  • 1/2 15.25-oz can corn kernels, drained & roasted ((optional))
  • 1/8 teaspoon garlic salt ((for corn))
  • 1-1/2 teaspoons chili powder ((for corn))
  • Squeeze of lime juice ((for corn))
  • 1/2 10.5-oz can black beans, drained & rinsed ( (optional))

Instruction

  • In a large microwave safe dish, combine cheeses and salsa. Stir well. Cover & place in microwave & cook on high for 5 minutes, stirring several times, until all cheese is melted.
  • While cheese is melting, roast corn. Heat a large skillet on medium-high heat. Add drained corn tossed with garlic salt & chili powder with a squeeze of lime to skillet and roast for 8-10 minutes, stirring often. Remove from heat.
  • Stir corn into melted cheese dip. Black beans can be stirred in at this point or poured into center of cheese dip for optional mixing by guests.
  • Garnish with cilantro, black olives, halved cherry tomatoes and jalapeno slices, as desired.
  • Serve hot with sides of tortilla chips and diced avocado.