take a dip
Today, we are revealing the recipe for the BEST corn dip you have ever had. That’s right, you heard it here! This recipe is straight from the lips of Patty, co-owner of The Spot Gourmet, a Los Angeles based gourmet catering company.
Rachel first got the idea to ask Patty to do this cooking lesson after The Spot Gourmet catered Melody‘s wedding. This dip was the talk of the reception and everyone kept asking, “Rachel, is this recipe going to be on your blog?” What on earth is in this magical dip you may ask? It’s perfectly creamy and cheesy, yet has this spicy kick at the end of each bite. So here it is. Make this for your next gathering and watch as your guests go wild!
Ingredients:
1 cup yellow onion chop fine
1/4 cup garlic chop fine
1 cup red bell pepper chop fine
3 cups corn – fresh or frozen don’t matter
2 cups shredded cheddar
2 cups shredded jalepeno jack
1.5 cup whipped cream cheese
1.5 cup mayo
1 cup cilantro chopped
1 cup scallions chopped
2 tablespoon chipotle in adobe puree and say ole
2 Tablespoon tapatio – use more if you like it hot!
salt and pepper to taste
Directions:
pretty colors
Saute onion, pepper and corn in saute pan on medium heat for 3-4 minutes
Add garlic saute for another 2 minutes
and then there was cheese…
Add cream cheese and let soften in the pan with the ingredients for another 3-5 minutes – chunk up the cream cheese and mix in.
all the fixings
Take the pan and dump the ingredients into a bowl – add the cheese, mayonnaise, cilantro, scallions, chipotle and tapatio.
the ladies at work
Mix, mix, mix until good and incorporated – try with a chip and add more chipotle or tapatio if you like your tongue to tingle.
almost ready!
Add a pinch of salt and pepper
done!
put in an oven proof dish and bake at 350 for 20-25 minutes until the top is a nice brown and the sides are bubbly. serve with chips
a bite of heaven
happy camper
Let us know how you like it! Enjoy!!
