This melty, spicy Hot Corn Dip is the perfect chip and dip appetizer for a football game or casual get-together. Everyone will ask for the recipe.
Preheat oven to 350ºF.
In a bowl, mix together cheeses, chipotle, jalapeño, mayo, garlic powder, and corn. Reserve remaining ingredients. Spread into a 1-1/2 quart casserole dish. Bake for 20-25 minutes or until golden, melted, and bubbly around edges.
Sprinkle tomatoes, cilantro, and green onions on top of hot dip. Serve promptly with corn chips.
Recipe adapted from Gina Marie’s Kitchen.
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I made it for New Years Eve and it was a hit! It was gone by the end of the night!
I just made this for our Happy Hour and it is wonderful. Easy to put together and held well in my mini slow cooker. I will be making this again, Thanks!
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