Spicy Corn Dip

During the Holidays,  I love to try different appetizers …especially since we attend so many get togethers and parties. I usually like to bring a dish and I find that bringing an appetizer or dessert is usually the best dish to bring. You can add bacon bits to this recipe and its delicious!!
3 tablespoons butter
1 yellow onion, finely chopped
5 garlic cloves, minced
1 large red bell pepper, chopped
4 cups corn (frozen)
2 cups medium cheddar cheese, shredded
3 cups pepper jack cheese, shredded
2 cups cream cheese, softened
1 1/2 cups mayo
1/2 cup cilantro, chopped
1 cup scallions, chopped
2 tablespoons chipotle in adobe puree
2 tablespoons hot sauce, or more if you like it super spicy
1/2 teaspoon salt
1/2 teaspoon black pepper
Preheat oven to 350° F.
Heat a LARGE skillet over medium heat. Add butter and sauté the onions, garlic, red bell pepper, and corn until soft and translucent, about 5 minutes. Remove from heat and stir in the cream cheese until combined.
Mix the remaining ingredients in a large bowl with the cilantro, green onion (scallion)  and cream cheese/corn mixture. I left about a cup of cheese to sprinkle over the top and added a few pat if butter just so it can get a nice brown cheesy top.
Taste and adjust seasonings accordingly. Pour the dip into an oven-safe baking dish. Bake for about 30-45 minutes, or until the top is golden brown and the edges are bubbling.
Serve hot out of the oven with TORILLA chips!!

Before going into the oven…sprinkle more cheese over the top.

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