Ingredients
The following ingredients have 10 Servings
- 1 tablespoon olive oil
- 1 small onion, chopped
- corn (from 4 ears fresh sweet corn*)
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 cup salsa verde ((I like Herdez in the jar))
- 2 (8 oz pkgs) Cream Cheese (very soft)
- 1/2 cup real mayonnaise
- 1/2 cup sour cream
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 tsp EACH salt and pepper
- pinch-1/4 teaspoon cayenne pepper (or hot sauce to taste)
- 1 cup shredded Monterey jack cheese, divided
- 1 1/2 cups shredded cheddar cheese, divided
- Tortilla chips
- fresh cilantro
- diced tomatoes
Instruction
- Heat 1 tablespoon olive oil in a 12-inch oven proof skillet over medium high heat. Add onions and cook for 3 minutes. Add corn, bell peppers and garlic and sauté for 1 additional minute.
- Add salsa verde, cream cheese, sour cream, mayonnaise, spices 3/4 cup Monterrey Jack cheese and 1 1/4 cup cheddar cheese and stir until well blended. Spread in an even layer and top with remaining cheeses.
- Bake at 350 degrees F for 20- 25 minutes or until bubbly.
- You can transfer dip to slow cooker to keep warm for 2 hours or serve immediately. Garnish with fresh cilantro and chopped tomatoes if desired. Serve with tortilla chips.
