party dip

I found myself unexpectedly hosting a large crew of late night guests last weekend. I love impromptu company.  It makes you get creative with ingredients on hand. Here’s (more or less) what I served. . in the unlikely event you have leftovers, stuff them into a soft taco with shredded chicken and more cheese. 

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Hot Corn Dip with Chicken & Jalapeno

serves 6-8

  • 1./2 cup diced yellow onion

  • 1 tablespoon butter

  • 2-3 cloves of garlic

  • 2 teaspoons chili powder

  • 2 ears of corn

  • 1 chicken breast, grilled or roasted and roughly chopped

  • 1/2 large jalapeño pepper, chopped

  • 1/2 cup Trader Joe's Cow Boy Caviar

  • 8 oz package of cream cheese, softened

  • 1/3 cup Manchebo cheese (substitution: cheddar)

Preheat oven to 350 degrees.

In a large frying pan, saute onion in butter until slightly translucent, about 2-3 minutes.  Add garlic and saute for another minute, then add corn and chili powder.  Season lightly with salt and pepper and cook for about 5-7 minutes.

Add chicken, jalapeño and Cowboy Caviar into a food processor and pulse a few times until slightly combined.  Add hot ingredients from the pan and the two cheeses.  Pulse again until all the ingredients are just mixed together.  Don't overly blend here, the dip is better a bit chunky.  Place into a small casserole dish and cook for about 10 minutes, or until lightly browned on top.  

If desired, top with extra Manchego and chopped avocado.  Serve with chips.

 

 

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