My family and friends love this dip and request it quite often. Make this for your next party and have a new hit on your hands. This recipe has a milder heat to it so if you want to kick it up notch top with additional jalapeno peppers and hot sauce.
Yield: 10 -15 Servings
2 cans of corn (canned, 15.25 oz cans))
1 large red bell pepper, diced
1 large orange bell pepper, diced
4 fresh jalapeno peppers, diced (seeds/veins removed)
4 oz Green Chiles
1 1/2 Stick of butter
1/2 T Cajun Seasoning
16 oz cream cheese
1 3/4 cup grated sharp cheddar cheese
Couple dashes of your favorite hot sauce
Pre-heat oven to 350 degrees F.
Chop all your veggies and sauté using a dash of Olive oil for 5 minutes under medium heat.
Add the butter and cream cheese. Stir often
Season with Cajun seasoning and hot sauce
Stir in 1 cup of cheddar cheese.
Pour into a greased casserole dish and top with remaining cheese
Bake for 10-15 or until cheese is melted.
Serve with tortilla chips and toasted sliced baguette bread. (I brushed with melted butter and garlic powder.)
Happy Planning :),