Hot Dip Version
1. Preheat Oven: Set oven to 375°F (190°C).
2. Cook Vegetables: Heat olive oil in a medium skillet over medium-high heat. Add onions and bell peppers, cooking until softened.
3. Add Seasonings: Reduce heat to low, then stir in salt, black pepper, and garlic. Cook for 1 minute, then remove from heat and let cool slightly.
4. Mix Ingredients: In a large bowl, combine the cooked veggies with corn, mayonnaise, sour cream, green onions, jalapeño, chili powder, paprika, cayenne pepper, cheddar, and Monterey Jack cheese.
5. Bake: Transfer mixture to a baking dish and bake for 20–25 minutes, until golden brown and bubbly.
6. Serve: Garnish with chopped green onions or cilantro. Serve warm with Fritos or tortilla chips.
Cold Dip Version
1. Cook Vegetables: Follow steps 2 and 3 from the hot dip version, then allow the mixture to cool completely.
2. Mix Ingredients: In a large bowl, combine the cooled veggie mixture with corn, mayonnaise, sour cream, green onions, jalapeño, chili powder, paprika, cayenne, cheddar, and Monterey Jack cheese.
3. Chill: Cover and refrigerate for at least 1 hour to allow the flavors to meld.
4. Serve: Garnish with fresh green onions or cilantro. Serve chilled with tortilla chips, crackers, or crostini.
Tips
Turn chuck into a roast so tender, no one will know it only took 5 minutes to prep
Why You Should Sleep On Your Left Side
Revitalize Your Skin and Boost Immunity
stovetop bread
The Miracle Oil: A Natural Remedy for Uric Acid, Anxiety, Arthritis, and More
Street Corn Chicken Rice Bowl
Poppy Seed Roll with Honey and Chocolate Drizzle
My nana made this all the time and it still hits the spot for me!
Princess Anne, 73, hospitalized with injuries following incident at her home
