As much as I love a good cookie or piece of cake, my big weakness and my favorite party foods are the savory. At gatherings I find myself piling my plate with dips and bite size appetizers. They are also one of my favorite things to make. This Christmas, as I mentioned I added a homemade touch to our buffet by making some appetizers and cookies. This hot baked corn dip was inspired by Trisha Yearwood’s but I changed the corn, cheeses and added Chalula sauce and garlic which are two of my favorite ingredients to add flavor punch to a dish. I also served them on mini garlic toasts for a bite size appetizer instead of with corn chips (but it’s delicious with either). This did was a huge hit at our holiday gathering but it would also work great at a party or game day. Warm, cheesy, a little spicy, and a lot of good.
- 2 11 oz Cans of Green Giant Chipotle Corn
- 2 4.5 oz of green chiles, drained
- 2 cups grated Pepper Jack cheese
- ⅔ cup Sharp Cheddar Cheese
- 1 cup Duke's mayonnaise
- ½ teaspoon Chalula sauce
- ½ teaspoon crushed garlic
- Preheat oven 350 degrees.
- Grease a 9 inch casserole dish.
- In a medium size mixing bowl, combine all ingredients.
- Spread the mixture evenly into the casserole dish.
- If desired sprinkle additional cheese on top of dip.
- Bake uncovered for 40 minutes or until edges are bubbling.
If you would like to win the beautiful dish I made and served the corn dip in click here.