From Meredith Sloan
2 tbsp. butter
1 yellow onion, chopped
5 garlic cloves, minced
1 red bell pepper, chopped
3 cups corn (frozen or fresh)
1 1/2 cups cream cheese, softened
2 cups cheddar cheese, shredded
2 cups pepper jack cheese, shredded
1 1/2 cups mayo
1/2 cup cilantro, chopped
1 cup scallions, chopped
2 tbsp. chipotle in adobo puree
2 tbsp. hot sauce or more if like it super spicy
1/2 tsp. salt
1/2 tsp. black pepper
Preheat oven to 350 degrees. Heat a large skillet over medium heat. Add butter and sauté the onions, garlic, red bell pepper and corn until soft and translucent, about 5 minutes. Remove from heat and stir in cream cheese until combined.
Mix remaining ingredients in large bowl with the veggies and cream cheese mixture. Taste and adjust seasonings, accordingly. Pour dip into oven-safe baking dish. Bake for about 20-25 minutes, or until top is golden brown and the edges are bubbling. Serve hot out of the oven with chips or chopped veggies. Enjoy! Yield: Serves 8.