Kicked Up Hot Corn Dip

• Vegetarian
• Gluten free

• Produce

  • 2 cans 3 cups fresh corn or, fresh
  • 1 can Chillies, green
  • 1/4 cup Cilantro, fresh
  • 3 cloves Garlic
  • 3/4 Onion
  • 2 tbsp Pickled jalapenos
  • 3/4 cup Red bell pepper
  • 1/3 cup Scallions

• Condiments

  • 1 1/2 cups Mayonnaise
  • 2 tbsp Sriracha sauce

• Baking & Spices

  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 cups Cheddar cheese
  • 2 8 ounce packages Cream cheese
  • 1 cup Monterey jack cheese

Found on thefarmgirlgabs.com

Description

Ingredients

• 2 tablespoons olive oil
• 3 cups fresh corn or 2 cans, drained
• ¾ onion, finely diced
• ¾ cup red bell pepper, diced
• 3 cloves garlic, minced
• 2 - 8 ounce packages cream cheese
• 2 cups shredded cheddar cheese
• 1 cup Monterey Jack cheese
• 1½ cups mayonnaise
• ¼ cup fresh cilantro
• ⅓ cup scallions
• 1 can green chillies, drained
• 2 tablespoons pickled jalapeños
• ½ teaspoon salt
• 2 tablespoons Sriracha sauce

Directions

• Preheat oven to 350 degrees.
• In large skillet add olive oil and heat pan. Add the onions, corn, red bell pepper and garlic to pan and sauté over medium heat for several minutes until onions are translucent.
• Season with salt and add Sriracha sauce. Mix to incorporate.
• Add the 2 bricks of cream cheese and stir until completely melted.
• Remove from heat and add remaining ingredients. Stir well.
• Transfer dip to an oven-proof baking dish. Bake for 25-30 minutes until top is golden brown and bubbly.
• Serve with vegetables or your favorite chips