There were a few things I made for Thanksgiving dinner that really surprised me by how much I liked them – a compound butter (and I am not a big fan of butter on rolls…) and some roasted cashews. And this.
I made a Baked Corn Dip appetizer on a whim to go alongside the cheese and crackers, olives, etc. that we were serving. My mom sent me the recipe with her rave review. It sounded good, but (sound the food snob alarm) it only has five ingredients! It sounded too easy. I chose to make it on Turkey Day because of those two observations and because if it was a flop, plenty of other food would be forthcoming to distract from the failure!
Not only was it was it NOT a failure, it was gone before dinner was served. Creamy, cheesy with a jalapeno kick, this stuff is totally addictive.
Sometimes simple is better, go figure.
Baked Corn Dip
1 can corn (about 15 ounces), drained
8 ounces cream cheese
4 ounces canned chopped green chiles
4 ounces chopped pickled jalapeños
1 cup grated cheddar (divided use)
1. Preheat oven to 350 degrees.
2. In a large bowl, combine all ingredients except for 1/2 cup grated cheddar cheese.
3. Coat baking dish with nonstick spray. Pour dip into the baking dish and top with the remaining 1/2 cup grated cheddar cheese.
4. Bake 20-25 minutes or until bubbly. Serve with Fritos Scoops or other chips.
Source: The Houston Chronicle, January 19, 2010