Cheesy Jalapeno Corn Dip

Hey everyone, I know I’ve been MIA for the past week. Here’s what’s been happening.

Well, for those of you who didn’t know, I have another blog called Creole Contessa.

Let’s just say Creole Contessa is totally different from Not Quite a Vegan.

Creole Contessa is focused on all my childhood favorites that are, how do I put this, NOT diet food. That pretty much sums it up.

Because Creole Contessa is my first blog, we’ve decided to upgrade and the past week has been all about getting our new blog up and running.

Folks, it’s almost done and I am so tired and excited and because of that, the one thing that makes me happy is dip!

I made up a big batch of Cheesy Jalapeno Corn Dip to munch on while I get my new blog up and running.

This dip is it, it’s hot, cheesy, spicy and it will make you feel all warm and fuzzy as you dip my favorite Garden of Eatin Chips into this big bowl of gooey goodness!

Enjoy.

Cheesy Jalapeno Corn Dip

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6-8

Ingredients:

4 cups organic corn, canned
2 cups jack cheese, grated
2 cups sharp cheese, grated
1 cup pickled jalapenos
1/2 cup mayonnaise
1/2 cup cream cheese, room temperature
1/2 cup green onion, sliced
1/2 cup bell pepper, diced
1/2 cup white onion, diced
4 cloves garlic, minced
2 teaspoons creole seasoning or seasoned salt
2 teaspoons black pepper
2 teaspoons chili powder
corn chips to serve

Directions:

Mix all ingredients together. Place into a greased casserole dish. Bake at 350 degrees around 30 minutes, until cheese is melted and top is golden brown.

Serve with corn chips, bread, and crackers.