Recipe by It's all good
Ladies and gents, this is simply to die for! This is the best dip I have made to date and is a consistent favorite at our backyard gatherings! The poblano peppers really add a smoky flavor that compliments the other peppers and cheese. Yes, it is spicy and will put some pep in your step. It doesn't get any better than this!
Top Review by Boomette
This dip is full of flavor. I used more jalapeno. I only used red pepper cause I couldn't find a poblano pepper. I used cheddar cheese and asiago cheese. I didn't have sour cream so I used plain yogurt. Thanks It's All Good :) Made for PAC spring 2011
- 2 tablespoons butter
- 1⁄4 cup small dice onion
- 2 tablespoons minced jalapenos
- 1 1⁄2 tablespoons minced garlic
- 3 cups corn kernels (frozen, canned or fresh)
- 1 cup roasted poblano pepper, chopped
- 1⁄2 cup roasted red pepper, chopped
- 1⁄4 cup green onion, finely chopped (green parts only)
- 4 ounces cheddar cheese, grated
- 4 ounces monterey jack cheese, grated
- 3⁄4 cup sour cream
- 3⁄4 cup mayonnaise
- 1 tablespoon ground ancho chili pepper (sprinkle this just after the corn is added) (optional)
- cayenne pepper
Directions See How It's Made
- Preheat oven to 375°F.
- In a 10-inch sauté pan set over a medium high heat, add the butter. Once the butter is melted, add the onions and sauté for 3-4 minutes.
- Add the jalapeños and the garlic and sauté for 2 more minutes.
- Add the corn and sauté for 5-6 minutes.
- Remove the corn, jalapeños, garlic, and onion mixture to a mixing bowl. Add the remaining ingredients to the mixing bowl and blend well. Season the dip with salt and cayenne pepper.
- Place in a casserole dish and bake in the oven for 20 minutes or until the dip begins to bubble.
- Serve with your favorite chips!