Hot Corn Dip

2 cups shredded cheddar cheese
1 cup shredded Monterrey Jack cheese
2 tablespoons chipotle peppers in adobo sauce, diced small
1 small can (4 oz) diced green chilies, undrained
1/2 cup mayo
1/4 teaspoon garlic powder
1 (11 oz) can of corn, drained
2 tablespoons cilantro, chopped
2 tablespoons green onions, sliced thin

Preheat oven to 350 degrees.  Mix the cheeses, chipotle and green peppers, mayo, garlic powder and corn together.  Pour into oven safe dish.  Bake 20 minutes or until golden brown and bubbly.  Top with diced tomatoes, green onions, and cilantro.  Serve immediately with tortilla chips.

This recipe is from GinaMariesKitchen.com


Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments
Social media & sharing icons powered by UltimatelySocial
RSS
YouTube
Instagram