Happy December 1st!!
I always view this day with mixed feelings. On the one hand I love the “official” start of the Christmas/Hanukkah season – on the other I tend to get this little “panicky” feeling in the pit of my stomach when I think of all the things I need/want to do between now and the “big day”. It’s silly, I know because every year I feel the same way and every year I manage to “make my list and check it twice” as the saying goes.
But I still can’t get rid of that feeling.
Which is where my lists come in. I am a habitual list maker – if there was a self help group for that I’d be a charter member. I’ve got lists for just about everything and I tend to go into overdrive during the holiday season…and of course I have one for “holiday dishes/appetizers”. Knowing that I’ve got dishes “up my sleeve” relieves some of the stress I feel during this time of year – when those holiday get together invites hit my mailbox, I don’t have to spend time thinking about what to make – I already have the choices narrowed down…. and if I am brutally honest here I will also tell you that I note what dish to put it in!!!
Yes, I know, I need help.
So, back to “the list”.
This year, I’ve added this roasted corn dip and I had to share with you all! I am really excited about this dip for a couple of reasons. First, it is delicious (duh!) but it’s also vegetarian (no bacon in sight) AND it doesn’t have any aged cheese in it… which may not be a big deal but when you have a friend (and you know who you are!) who can’t eat aged cheeses, warm dips can be kind of a challenge. So, finding one that is delicious, vegetarian that doesn’t contain aged cheese and can be made ahead… “yes, Virginia, there really is a Santa Claus!!” is all I can say.
Yields approximately 6 cups of dip
I served this with multi grain crackers and with red pepper sticks. The dip is also good with roasted green chiles - 1 7 oz. can is perfect in this recipe! For added heat, a diced chipotle chile is great instead of the jalapeno. This dip can be assembled and refrigerated 1 day ahead. If making ahead, let dip come to room temperature before baking!
15 minPrep Time
20 minCook Time
35 minTotal Time
Save RecipeIngredients
- 2 Tbsp. unsalted butter
- 2 cups corn kernels (fresh or frozen)
- 2 cups onions, finely chopped
- 2 cups red bell pepper, finely chopped
- 1 jalapeno, seeded and minced
- 3 cloves garlic, minced
- 1 cup mayonnaise
- 2 cups shredded jack cheese
- salt and pepper
- cayenne (optional)
- 2 - 3 green onions for garnish
Instructions
- Pre heat oven to 350 degrees.
- Spray a medium sized baking dish with cooking spray. Set aside.
- In a large skillet over medium high heat melt 1 Tbsp. of the butter. Add the corn and cook, stirring occasionally until the corn is cooked and the kernels turn a nice golden brown color - about 5 - 7 minutes. The corn will make crackling noises as it cooks so don't worry!
- Pour the corn into a large bowl and set aside.
- Melt the remaining 1 Tbsp. butter in the pan and add the onions and bell pepper. Cook until the onions are just beginning to soften, about 3 - 4 minutes. Add the jalapeno and garlic and cook for another 2 minutes. Pour the vegetables into the bowl with the corn and let cool.
- Add the mayonnaise to the mixture in the bowl. Season with salt and pepper and cayenne is using. Stir 1 1/2 cups of the cheese into the mxiture and pour into the prepared baking dish. Sprinkle with the remaining cup of cheese and bake until bubbly and golden brown - about 10 - 12 minutes.
- Serve with crackers, tortilla chips or veggies!
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