We’re a huge football family, we go all out every Sunday in the fall and winter. We dress up, eat lots of yummy snacks and all watch the game together as a family. Chips and dip are a staple, you just can’t beat a good party dip and this one is my favorite!
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6-8oz light plain cream cheese
1/2 can diced green chilies, drained
1/4 cup green enchilada sauce
1/2 cup frozen corn (or one ear fire roasted corn on Cobb)
1 jalapeño, diced
1/2 cup Mexican shredded cheese
1-2 tablespoons taco seasoning
Chips for dipping
Mix all ingredients together until very smooth. Place into a glass baking dish and bake at 350 degrees for 10 minutes.
You can also make this dip ahead and refrigerate for later, bake 350 degrees 20-30 minutes or until warmed through. Another option, which is my favorite for parties and get togethers, after mixing everything together pour it into the mini crock pot, set to high for 1 hour before serving, then stir well and turn down to low.
It’s so so simple to put together and a total hit. I just brought this to our family’s Mother’s Day cook out. I had even doubled the recipe and still left with an empty dish, then was asked to bring it again to Father’s Day. My tip for this one is if spice isn’t your thing feel free to leave out the jalapeño. If spice is your thing, add a sprinkle of crushed red pepper to the top for extra heat. Also be sure to save that leftover green enchilada sauce to use later! This dip is both vegetarian and keto, so you’ll be sure to keep everyone in the family happy. For a keto option my husband will sometimes dip the hot and spicy pork rinds in the dip or will just pile some of the dip right on top of a piece of grilled chicken.