I came across this recipe in one of my magazines years ago when I lived in Hawaii. I was intrigued by the ingredients but thought I'd give it a try (I'd never made a hot dip using mayo before and had no clue what a chipotle pepper was!). I was asked to bring an appetizer dip to a church party and decided to bring this as my dish. Well, it was so good I didn't even get any because it was gone in 15 minutes. No joking! So, of course, I had to make it again at home so hubby and I could finally have some.
I have since made this dip numerous times and have had people even request me make it for parties. It is *that* awesome.
The chipotle pepper gives this dip a nice smoky flavor and the salsa (pico de gallo) on top is a wonderful cool contrast to the warm, cheesy dip. The original recipe says to serve this with jicama, but we use tortilla chips.
Here's the recipe.
In a large mixing bowl, put:
2 bags pre-shredded cheese mexican blend (8 cups total)
1 cup mayonnaise
1 can corn, drained
1 can diced green chiles
1 Tbsp chipotle pepper (in adobo sauce)*
1 tsp garlic powder
*Add more if you want more heat.
Mix well and put in a baking dish. You can make this ahead of time, cover with saran and hold in the fridge overnight.
When you're ready to serve, put in a 350* oven for about 30 minutes or until the cheese has melted and it's nice and bubbly.
While the dip is in the oven, make the pico de gallo.
In a bowl, mix together:
2 roma tomatoes, seeded and diced
1 bunch green onion, chopped
squeeze of fresh lime
When the dip comes out of the oven, spoon the salsa down the middle of the dish. Serve immediately with tortlla chips.
For a healthier alternative, you can use reduced fat cheese and mayo. Serve with jicama or baked tortilla chips.