Mexican Street Corn Dip8-12 servings
Ingredients12 oz cream cheese, 1 1/2 bricks (room temperature)1/2 cup sour cream1/2 cup mayo3 cloves garlic, minced3 Tablespoons Hot Sauce, (I use Franks)3 Tablespoons fresh Lime juice2 cups shredded pepper jack cheese, divided6 corn of cobs4 oz Cotija or Feta cheese1 jalapeno pepper, finely chopped2 Tablespoon red onion, finely chopped1/2 cup cilantro, chopped
InstructionsPreheat oven to 350 degrees. Spray a 9x13 baking dish with nonstick spray and set aside.
Shuck corn. Bring the water to a boil, add the corn, cover, turn off the heat, and cook for about 10 minutes. Remove corn and let cool. When cool remove kernels from cob with corn kernel cutter or knife. Set kernels aside.
Place cream cheese, sour cream, mayo, garlic, hot sauce, lime juice, and cheese in a mixing bowl. Mix with a mixer until well blended. Add jalapeno pepper, onion, and cilantro. mix well. Fold in corn and Cotija cheese.
Put mixture in the prepared baking dish. Sprinkle with Cotija cheese and bake for 30-35 minutes or until it is hot and bubbly. Garnish with cilantro and hot sauce, if desired. Serve warm with chips.
Best Bean Dip by Sydney6 cups
Ingredients1 16 oz can of refried beans, (I use Rosarita spicy Jalapeno)1 cup picante sauce, (I use pace medium picante)1 cup shredded Pepper Jack or Monterey cheese1 cup shredded Sharp Cheese3/4 cup sour cream3 oz cream cheese1 Tablespoon Chili Powder1/4 teaspoon Cumin
Combine all ingredients in a 9x13 baking dish or a small crockpot.
Bake at 350 for 30 minutes or in a crockpot on high for 45-60 minutes. or until everything is melted. Stir blend all the melted ingredients. Garnish with cheese or jalapeño or green onion slices. Serve with chips.
