1 small onion, chopped
corn from 4 ears fresh sweet corn*
1 red bell pepper, diced
2 garlic cloves, minced
1 cup salsa verde (like Herdez in the jar)
1 8 oz package cream cheese, cubed
1/2 cup real mayonnaise
1/2 cup sour cream
1 teaspoon ground cumin
1/4 teaspoon smoked paprika
salt and pepper to taste
1 cup shredded Monterey jack cheese, divided
1 1/2 cups shredded cheddar cheese, divided
Hot sauce to taste
For serving:
Tortilla chips
fresh cilantro
diced tomatoes
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 3/4 cup Monterey Jack cheese and 1 1/4 cup cheddar cheese. Spread in an even layer and top with remaining cheeses. Bake at 350 degrees F for 20- 25 minutes or until bubbly. Broil until cheese is golden. You can 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.