Wednesday, November 26, 2014

S P I C Y + C H E E S Y
C O R N  D I P 

Happy Thanksgiving!  

In my case, also a huge happy (belated) FRIENDSGIVING!  It's seriously my favorite time of year because I get to free my inner Martha Stewarts- check out some of the pictures :)  This was my second year hosting the giant potluck & it was a ragerrrr!

Last year there was about 35 people- crazy successful!  This year- 60 PEOPLE CAME.  

Oofz!  It was it an amazing night & jesus christ was the clean up insane!  Everything was worth it though ;)

LEFTOVERS:  I not only was left with 6 bags of tortilla chips in my custody but I also had a good friend bring legit 10 fucking pounds worth of corn.  Maybe half was eaten??  So anyway!  I cruised around looking at what to make with the leftover & I thought, duh! A dip!  & Hello, hello.. PERFECTION.

This ooey gooey dip is so good you'll want to just start eating it right away.  I could have gone a healthier route by using some yogurt instead of sour cream- but... it's THANKSGIVING. WHO CARES.

We all need to get fat for the winter!  So please.. make this, unbutton your pants & get chubby with me, guys.

Corn!  4 cans drained.
6 Jalapeños- 3 seeded 3 not! Diced
2 Cups Pepper jack Cheese
8oz Sour Cream
4oz Cream cheese
Salt & Pepper
Chips to dip!

1.  Throw all your corn into a rice cooker, slow cooker or bowl.

2.  Mix in jalapeños, sour cream & pepper jack cheese! 

3.  Top with cream cheese & stir in.  Season with a little salt & black pepper.
4.  Turn the heat on the cookers!  Keep checking to stir- 10-20 minutes.
5.  Orrr transfer from bowl to dish & bake 350° for 20 mins.
6.  Do a fresh crack of pepper & sprinkle of red pepper flakes for DIMENSION! 
7.  Use a spoon, fingers/ hands or chips to deliver cheesy, spicy dip to mouth :D

Mmmmmmmhhhm!!  The best part is I made this at the office today at work!  There was so much that I shared with coworkers here & I'll be bringing it to the restaurant Blue Taleh where I bartend every Wednesday night.  What good is food if you can't share it? 


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