Hot Corn Dip - Cowboy Kent Rollins
Servings 10 servings
Ingredients
- 8 ounces Cream cheese softened
- 1/2 cup Sour cream
- 1/2 cup Mayonnaise
- 1 Red bell pepper seeded and finely chopped
- 2 Jalapenos seeded and finely chopped
- 1 medium Purple onion finely chopped
- 2 4 ounce cans Chopped green chiles
- 2 cups Shredded pepper jack cheese
- 2 lbs. Frozen corn thawed
- Salt and pepper to taste
- Chili powder and chopped green onions for topping
Instructions
- Preheat a conventional oven to 350 degrees F. Lightly butter a large cast iron skillet or 9 x 13-inch casserole dish.
- In a large bowl, mix together the cream cheese, sour cream and mayonnaise until blended.
- Whisk in the bell pepper, jalapenos, red onion and green chilies. Whisk in the cheese and corn. Salt and pepper, to taste.
- Spread the mixture into the cast iron skillet or casserole dish. Sprinkle with chili powder, to taste.
- Bake for 30 minutes or until bubbly and hot throughout. Let cool slightly. Top with green onions if desired, and serve with chips or as a side dish.