Cheesy Corn and Veggie Dip

I love a good party dip. I’ve been know to saddle up next to the snack table at a family get together and eat so much chips and dip that I basically have no room left for dinner. This dip is no exception. Despite the fact that this is packed with things like tons of cheese, mayo and sour cream, it has like a ton of veggies in it…so its pretty healthy, too…
cheesy corn & veggie dip 1

This recipe makes a lot, but reheats really well in both the microwave and oven throughout the week. It just makes your day better knowing this can be your after work snack…take it from me. Definitely make this for your next get together or cookout!
cheesy corn & veggie dip 2

Also, word to the wise…this recipe is a lactose intolerant eater’s nightmare because all you want to do is stuff your face with it and its going to just destroy your stomach 🙁 I had lots of Lactaid on hand for this one.

you will need:
5 ears of corn, grilled
vegetable oil
salt & pepper
2 tablespoons butter
2 cloves garlic
½ large red onion, diced
1 red and 1 green bell pepper, seeded and diced
1 fresh jalapeno, seeded and minced
8 ounces cream cheese, softened
½ cup mayo
½ cup sour cream
1 pound monterey jack cheese, shredded
2 green onions, sliced
1 can diced green chilies
chili powder for sprinkling

Preheat oven to 350°F. Clean corn and brush it with vegetable oil and season with salt and pepper. Cook for 10 minutes on a grill pan or on a grill, turning frequently. Remove from heat and let cool, then cut kernels off of the cobs and set aside.

In a large skillet over medium heat, melt the butter. Add the garlic, onion, peppers and jalapeno. Cook until soft and starting to brown, about 5 minutes. Remove from heat and let cool slightly.

In a large bowl, mix cream cheese, mayo and sour cream until well combined. Mix in approximately 2/3 of the shredded cheese until combined. Add in the green onions, corn, veggie mixture and green chilies and mix until just combined.

Spread mixture in a baking dish and top with the remaining shredded cheese. Bake until bubbly and golden brown, about 20 minutes. Serve with tortilla chips or veggies.

serves: 10-12
time: 40 minutes
from: Pioneer Woman

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