Mexican Pepper Cheese Dip

Submitted by Its 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!"

 

• Ready In: 50mins
• Ingredients: 15
• Serves: 6-8

ingredients

• 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)
• salt
• cayenne pepper

directions

1. Preheat oven to 375°F.
2. 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.
3. Add the jalapeños and the garlic and sauté for 2 more minutes.
4. Add the corn and sauté for 5-6 minutes.
5. 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.
6. Place in a casserole dish and bake in the oven for 20 minutes or until the dip begins to bubble.
7. Serve with your favorite chips!

Reviews

[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