Spicy Corn Dip

Photo by Katie Kay

I've been cooking.  I really have, but not nearly as much as I used to and I definitely haven't been photographing or sharing recipes.  Honestly, life has been exhausting and for the first time in the past 10 years I feel like I can barely keep up.  I'm looking forward to summer when my commute is better due to lighter traffic and the kids don't have hours of homework every night.  
Still, some things remain constant.  My loving family is still my priority, and cooking in my kitchen with a glass of wine is still my happiest place in the world.  (Tonight's wine:  Educated Guess.)
Dips and desserts are my favorite things to make, and I have a plethora of new ones to share with you!  I've been trying them out on my friends and family for the last several months and you can trust that these are going to be party-worthy.  
I made this Spicy Corn Dip for the 4th time tonight and since we had a late lunch today, I'm planning on nothing but dip and ice cream for dinner while we watch a movie as a family.  We're also having friends over tomorrow to watch The Masters so I split the recipe into 2 pans.  I'm baking half tonight and I'll bake the other half tomorrow so it's hot and fresh!
What I love about this dish is the unexpected combination of sweet, juicy corn and the spicy Tabasco and Chipotle flavors.  I usually prefer dips with less prep time, and unfortunately this requires a lot of chopping and lots of ingredients, but they add to the depth of the flavor.  I prefer this dip with Fritos but it's great with tortilla chips as well.
Happy Dipping!
Spicy Corn Dip
3 Tbsp butter 1 yellow onion, chopped 7 garlic cloves, minced 1 red bell pepper, chopped 3 cups frozen corn kernels 12oz cream cheese, softened 8oz block of pepper jack cheese, grated 2 cups cheddar cheese, grated 1 1/2 cups mayo 1/2 cup cilantro, chopped 1 bunch green onions, chopped 3 chipotles in adobo sauce, minced 2 Tbsp Tabasco Salt & Pepper to taste
Preheat oven to 350.  In a large skillet, melt butter on medium-high heat.  Add onions, garlic, red pepper and corn.  Saute until soft, about 5-8 minutes.  Turn off heat and add cream cheese, stirring well to combine.  Add grated cheeses; stir well.
Add remaining ingredients and stir until well incorporated.  Pour into a 9x13 pan or 2 smaller square pans.**
Bake at 350 for 20-25 minutes or until top turns golden and bubbly.  Serve with chips or vegetables.
**If you are making this in advance, cover the pans and refrigerate for up to 2-3 days.  When ready to serve, bake at 350 for 30 minutes.
Recipe from TheChicSite.com