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
  • 1 8 ounce package cream cheese (cubed)
  • 1/3 cup real mayonnaise
  • 1/2 cup sour cream
  • 1 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • salt and pepper to taste
  • 1 cup shredded Monterey Jack cheese (divided)
  • 1 1/2 cups cheddar cheese (divided)
  • hot sauce to taste
  • 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.
  • Stir in salsa verde, cream cheese, sour cream, mayonnaise, spices 3/4 cup Monterey Jack cheese and 1 1/4 cup cheddar cheese. Spread in an even layer and top with remaining cheeses.
  • Bake at 350 degrees F for 20- 25 minutes or until bubbly. Broil until cheese is golden.
  • 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.