When it comes to hot dips, I like to think of myself as pretty good at it. I have a few recipes up my sleeve that I pull out for parties, potlucks, and game nights. Whenever I can find a tasty one like this though, I am adding it to the list for sure. This makes a big pan so it’s really nice to make when you have a larger group to feed. I never have to worry about cleaning up leftovers because this is gone, gone, gone! Check out what they are saying about this recipe over at The Pioneer Woman:
“This is amazing! Serve it with chips, crackers, or big carrot sticks. It’s positively to die for.”
You’re going to feel famous with all the attention you get from making this dip!
Ingredients
5 ears Corn
Vegetable Oil For Brushing
Salt And Pepper, to taste
1 whole HALF Red Onion, Diced
2 cloves Garlic, Minced
1 whole Red Bell Pepper, Seeded And Diced
1 whole Green Bell Pepper, Seeded And Diced
1 whole Fresh Jalapeno, Seeded And Diced Fine (scrap Out Half The Seeds And Membranes)
2 Tablespoons Land O’ Lakes Butter
8 ounces, weight Philadelphia Cream Cheese, Softened
1/2 cup Mayonnaise
1/2 cup Daisy Sour Cream
1 pound Monterey Jack Cheese, Grated
2 whole Green Onions, Sliced
Chili Powder, For Sprinkling
1 can (4 Ounces) Diced Green Chilies
Instructions
Preheat the oven to 350 degrees.
Brush the corn cobs with vegetable oil, sprinkle with a little salt, and place on a grill pan for about 10 minutes, turning constantly. Remove it from the heat to cool. Cut the kernels off the cobs once they’re cool enough to handle.
In a large skillet over medium heat, melt the butter and add the onion, garlic, bell peppers, and jalapeno. Stir and cook for 5 minutes, until the veggies are soft and golden. Remove the skillet from the heat to let the veggies cool slightly.
In a mixer, combine the cream cheese, mayo, sour cream, and 2/3 of the Monterey Jack. Mix with the paddle attachment on low until combined. Add the green onions, the veggie mixture, the corn, and the green chilies. Mix on low until just combined.
Spread the mixture in a baking dish and sprinkle with the rest of the Monterey Jack. Bake for 20 to 22 minutes, until bubbly and golden. Remove from the oven and serve warm with tortilla chips
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Quick Tip: Keep it spicy by leaving the seeds in your jalapenos!
Thanks again to The Pioneer Woman for this scrumptious recipe.
