Wednesday, February 22, 2012

Cheesy Corn and Bacon Dip

I made this dip a few weeks ago for the Super Bowl and it's become a new favorite. I spotted it on Pinterest and couldn't wait to try it out. It's the perfect dip for any sort of gathering, especially for tailgating season. You can't go wrong with lots of cheese, it surely is addicting!

I can't wait to try this again with fresh corn from the cob. Since it's not available during this time of year I used frozen corn. Don't use canned, frozen will taste so much me! It's got just enough heat from the chipotle peppers, you can certainly add more if you like it spicier. That day I had some bacon all made up so I thought why not, let's throw in a few slices. Yum, the bacon was the perfect addition to this dip! Of course the tomatoes and fresh cilantro on top were the perfect finishing touch.

Cheesy Corn and Bacon Dip

3 cups shredded cheese (I used a combo of cheddar and monterey jack)
2 tablespoons chipotle peppers in adobo sauce, diced
4 oz. can of green chiles, undrained
1/2 cup mayonnaise
1/4 teaspoon garlic powder
2 cups frozen corn, does not have to be thawed
3 slices of cooked bacon, crumbled
1 small tomato, diced
Handful of cilantro, chopped

Preheat oven to 350 degrees.  In a bowl, mix cheese,chipotle peppers, green chiles, mayonnaise, garlic powder, corn and bacon all together.  Pour into a small-medium sized oven safe dish. Bake 20-25 minutes or until golden brown and bubbly.  Top with diced tomatoes and cilantro. Serve warm with tortilla chips.

Adapted from: Gina Marie's Kitchen

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