Green Chile And Corn Layered Dip Recipes

GREEN CHILI AND CORN DIP

Steps:

• In a medium saucepan over medium heat, mix tomatoes, corn, milk and flour. Cook and stir until thick and bubbly, about 10 minutes. Gradually blend in Cheddar cheese and diced green chile peppers. Continue cooking until cheese has melted, about 10 minutes. Serve warm.

HOT CORN CHILE DIP

Steps:

• Heat a grill on medium heat. Grill the corn until lots of the kernels have color. Cut off the kernels and set aside.
• If serving immediately, preheat the oven to 350 degrees F.
• Melt the butter in a large skillet over medium-high heat. Add the garlic, jalapenos, onions and green and red bell peppers. Cook for a few minutes, until the peppers get great color on the outside. Add the chiles and stir for 30 seconds. Set aside.
• In a large bowl, combine 1 cup of the pepper-jack, the cream cheese, mayonnaise, sour cream and green onions and stir until combined. Add the reserved corn and veggie mixture and stir to combine thoroughly. Pour into a small baking dish. Bake immediately, or cover with foil and refrigerate up to 48 hours.
• Sprinkle the remaining 1/2 cup cheese over the top and bake until bubbly, 20 to 25 minutes. Serve with tortilla chips or pita crisps.

CREAMY CORN AND CHILE DIP

Steps:

• Cut the kernels from the corn. Cut 2 thin rounds of the Fresno chile and reserve them for garnish. Seed the remaining chile, if desired, then finely chop it.
• Heat the butter in a medium skillet over medium heat. Add the scallion whites and garlic and cook, stirring occasionally, until softened, about 2 minutes Add the corn and cook, stirring occasionally, until crisp tender, about 6 minutes. Add the heavy cream and chopped chili and simmer, stirring occasionally, until thickened, about 2 minutes. Stir in the cream cheese until melted, then remove from the heat and season with salt to taste. Transfer to a serving bowl and top with the scallion greens and the chile slices. Serve hot or at room temperature with tortilla chips for dipping.

GREEN CHILE CREAMED CORN

Steps:

• In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 2-1/2 to 3 hours or until heated through. Stir just before serving.

GREEN CHILE DIP

Steps:

• In medium bowl, mix all ingredients except cheese, chiles and flatbread pieces. Stir in cheese and chiles.
• Cover; refrigerate 2 to 4 hours to blend flavors. Serve with flatbread pieces.

GREEN CHILES AND CHEESE DIP

Steps:

• In a large bowl, combine mayonnaise and cheeses. Add the chiles, corn and pimientos; mix well. Pour into a lightly greased 2-qt. baking dish. Top with olives. , Bake, uncovered, at 325° for 25-30 minutes or until edges are bubbly. Serve with tortilla chips. Refrigerate leftovers.

SOUTHWEST CORN & GREEN CHILI DIP

Steps:

• Combine ingredients, do a taste test, if it needs more spice, add 1 teaspoons of the jalapeno juice or if you really like it hot, add 1/4 teaspoons cayenne pepper or more jalapenos.
• Flavor is better if allowed to set overnight or up to two days.
• Serve with corn chips.

GREEN CHILE AND CORN LAYERED DIP

Steps:

• In mixing bowl, combine cream cheese, mayonnaise, chili powder and cumin. Beat till combined, set aside. Combine drained corn and green chilies. In 8 x 8" pan, spread refried beans evenly over the bottom. Layer cream cheese mixture over beans then top with the corn and chilies, onion and cheese. Cover tightly and refrigerate till serving time. Serve with tortilla chips.