Ingredients
1tbspolive oil
1smallonion,chopped
4fresh sweet corn
1redbell pepper,diced
2clovesgarlic,minced
1cupsalsa verde
8ozcream cheese,cubed
⅓cupreal mayonnaise
½cupsour cream
1tspground cumin
¼tspsmoked paprika
Salt and pepper,to taste
1cupshredded Monterey Jack cheese,divided
1½cupcheddar cheese,divided
Preparation
Heat 1 tablespoon olive oil in a 12-inch oven proof skillet over medium high heat. Add onions and cook for 3 minutes. Add corn, bell peppers and garlic and sauté for 1 additional minute.
Stir in salsa verde, cream cheese, sour cream, mayonnaise, spices ¾ cup Monterey Jack cheese and 1¼ cup cheddar cheese. Spread in an even layer and top with remaining cheeses.
Bake at 350 degrees F for 20 to 25 minutes or until bubbly. Broil until cheese is golden.
Transfer dip to slow cooker to keep warm for 2 hours or serve immediately. Garnish with fresh cilantro and chopped tomatoes if desired.
Serve with tortilla chips.
