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.
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