So I think I should start with one of my most requested dip recipes. It is easy to make and always a hit with my guests! Better yet it can be made in advance and baked the day of the event. This definitely helps a lot with a lil one in the house. So here is my version of corn and jalepeno dip...
8-12 servings
2 (8 ounce) packages cream cheese
1/3 cup sour cream
2 tablespoons taco seasoning, like McCormicks or Olde paso blend (adjust the quantity according to taste)
1/3 cup sour cream
2 tablespoons taco seasoning, like McCormicks or Olde paso blend (adjust the quantity according to taste)
2 tablespoon red chilli powder (adjust the quantity according to taste)
2-3 tablespoons canned jalapeno slices, finely chopped
1 (15 ounce) can sweet corn, well-drained (can substitute for about 1.5 cups frozen sweet corn too)
1 1/2 cups shredded Mexican blend cheese, divided into 3/4 cups
In large bowl combine cream cheese and sour cream and beat until smooth.
Beat in taco seasonings and jalapenos.
Add into this mixture one of the 3/4 cups of the shredded cheese.
2-3 tablespoons canned jalapeno slices, finely chopped
1 (15 ounce) can sweet corn, well-drained (can substitute for about 1.5 cups frozen sweet corn too)
1 1/2 cups shredded Mexican blend cheese, divided into 3/4 cups
In large bowl combine cream cheese and sour cream and beat until smooth.
Beat in taco seasonings and jalapenos.
Add into this mixture one of the 3/4 cups of the shredded cheese.
Fold in the corn and mix well.
Place mixture into a 9-inch square or comparable sized
prepared baking dish(sprayed with non-stick).
Cover the top with the remaining 3/4 C of the shredded
cheese.
Garnish top with a few sprinkles of taco seasoning.
Bake at 325 degrees F until cheese is melted and bubbly. (DO
NOT OVERBAKE--IT WON'T BE CREAMY).
Serve hot with tortilla chips.
Enjoy!!! :-)
Love it! Always a hit at the party!
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