It’s
game-watching season which is our favorite season of all! I’m telling you that
if there are 273 games on television on a Saturday, then we will watch them
all! And you can’t have game-watching season without dips. They go hand in
hand. And this cheesy corn and red pepper dip is perfect for armchair
quarterbacking and for your tailgate too! It’s cheesy and creamy, sweet from
the corn, and peppery from the roasted red peppers and green chiles! Then top
this baked dip with crumbled bacon, and you’ll be in Hog heaven! (That’s a nod
to my Arkansas Razorbacks! Go Hogs!) Serve it with a big bowl of corn scoops or heap it on your grilled burgers!
CHEESY CORN AND RED PEPPER DIP
2
tablespoons butter
½ red
onion, diced
2
cloves garlic, minced
1 jar
roasted red peppers, drained and diced
2
(4-ounce) cans chopped green chiles
8
ounces cream cheese, softened
½ cup
mayonnaise
½ cup
whole sour cream
2 cups
shredded monterey jack cheese
2 cups
shredded cheddar cheese
6 cups
of frozen corn
Taco
seasoning for sprinkling
Chopped
green onions and crumbled bacon for garnish, optional
Melt
butter in a skillet, and saute onion until tender. Stir in garlic, red peppers,
and green chiles. Reduce heat to low. Stir in cream cheese, mayonnaise, and
sour cream until combined. Stir in cheeses and corn. Season with salt and
pepper. Spread in a baking dish, sprinkle top with taco seasoning, cumin or
chili powder, and bake uncovered for 20-25 minutes until bubbly and melted.
Remove from heat and garnish with chopped green onions and crumbled bacon.
Serve with corn scoops or tortilla chips!
