Mexican Corn Dip
Description
This dip is a great starter for when you are serving Mexican. It's fantastic served warm, but it's great chilled as well. If you'd like it chilled, there's no need to use the oven at all, just chill it at least 2 hours.
Ingredients
1/3 c. mayonnaise
1/4 c. sour cream, regular or reduced-fat
1 t. smoked or sweet paprika
30 oz. whole kernel corn, drained (or Mexicorn)
1/2 c. shredded Cheddar cheese, regular or reduced-fat
1/2 medium red bell pepper, chopped or 7 oz. diced green chilies
3 green onions, sliced, divided (1 for garnish)
1 T. finely chopped canned jalapeno peppers
1/4 t. black pepper
salt, to taste
Directions
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Preheat oven to 350 degrees.
Combine all ingredients in medium bowl. Spoon into a 1 qt. baking dish.
Bake 20 minutes or until warm and bubbling. Garnish with 1 chopped green onion
Serve with tortilla chips or your favorite dippers.
(If you would like your dip to be a little smoother without so many chunks, use an immersion blender till the consistency is as desired.)
Makes 3 1/2 cups.