I love this dip! It's creamy with just a little bit of smoky spice from the chipolte peppers. It's a very easy dip to put together and best of all, the ingredients are real! I love queso made from fake cheese as much as the next person, but we are trying to eat more real food and less processed food.
The first time I made this dip my husband said it was delicious but needed more heat. I agreed with him but I also wanted a creamer texture. I added more chipotle peppers and milk the next time I made it and it came out perfectly! Just to be sure it was right, I made it a third time. You know for research not because I was craving it. Eating dip and chips for lunch is perfectly acceptable when it's done in the name of research.
If you don't want your dip too spicy, add 2 chipotle peppers and then add more until you get the heat you want. I used 4 but I love spicy food so you may not want that many peppers. You can use any color of bell pepper. I like using red and green since it makes the dip colorful.
If you're having a large crowd you'll want to double the recipe.
Cheesy Chipotle Corn Dip Recipe
3/4 cup diced bell pepper
1/4 cup diced sweet onion
2 cups shredded jack or cheddar cheese
1 T olive oil
1/2 t garlic powder
salt and pepper to taste
2 cups corn
3-4 chipolte peppers in adobo sauce chopped finely
1/3 cup mayonnaise
1/4 cup milk
1. Heat a large skillet over medium/high heat. Add the oil and heat.
2. Add the peppers and onions and season with garlic powder, salt, and pepper. I use about 1/8 t of salt and pepper. Saute until the veggies are soft. About 5 minutes.
3. Stir in corn and chipotle peppers and cook for 5 minutes. Remove from heat. Use gloves when you handle your chipotle peppers or your fingers will burn for hours.
Once the cheese is melted, serve with tortilla chips and enjoy!