Ingredients
-
5
-
1/4
-
2
-
2
-
1
-
1
-
1
-
2
-
1 1/2
-
4
-
1/2
-
1/2
-
3
-
-
Directions
Hot Corn Chile Dip, I haven’t tried this yet, but looks so good, I’m putting it here for safekeeping Recipe courtesy Ree Drummond, from the show The Pioneer Woman, Episode: Make Ahead Marvels, I haven’t tried this yet, but looks so good, I’m putting it here for safekeeping Recipe courtesy Ree Drummond, from the show The Pioneer Woman, Episode: Make Ahead Marvels
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Steps
|
1
Done
|
Heat a Grill on Medium Heat. Grill the Corn Until Lots of the Kernels Have Color. Cut Off the Kernels and Set Aside. |
|
2
Done
|
If Serving Immediately, Preheat the Oven to 350 Degrees F. |
|
3
Done
|
Melt the Butter in a Large Skillet Over Medium-High Heat. Add the Garlic, Jalapenos, Onions and Green and Red Bell Peppers. Cook For a Few Minutes, Until the Peppers Get Great Color on the Outside. Add the Chiles and Stir For 30 Seconds. Set Aside. |
|
4
Done
|
in a Large Bowl, Combine 1 Cup of the Pepper-Jack, the Cream Cheese, Mayonnaise, Sour Cream and Green Onions and Stir Until Combined. Add the Corn Mixture and Stir to Combine Thoroughly. Pour Into a Small Baking Dish. Bake Immediately, or Cover With Foil and Refrigerate Up to 48 Hours. |
|
5
Done
|
Sprinkle the Remaining 1/2 Cup Cheese Over the Top and Bake Until Bubbly, 20 to 25 Minutes. Serve With Tortilla Chips or Pita Crisps. |
