SPICY GRILLED CORN AND PEPPER DIP

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Appetizers|Gluten-free|Tex-Mex|Vegetarian

Ingredients

½ stick butter

1 onion, chopped

1 small red pepper, chopped

1 small green pepper, chopped

6 cobs corn

½ cup Hellmann’s Light Mayonnaise

½ cup sour cream

¾ cup cottage cheese

8-ounces cream cheese, softened

2 jalapeños, chopped fine

1 cup Grated Pepper jack

1 can diced green chilies, including juice

1 can sliced black olives, drained

1 teaspoon black pepper

½ teaspoon salt

2 scallions, chopped

½ cup cilantro chopped

Tortilla chips or Fritos for dipping

Instructions

In a large skillet, melt butter and add onion, red and green bell peppers, and jalapeños. Sauté until fragrant and beginning to brown, about 5 minutes.

While they are sautéing, put the corn cobs on a hot grill and cook until lightly charred on all sides, about 20 minutes, turning every 3 or 4 minutes. Remove from the grill and let cool. Slice the corn off of each cob.

In a large bowl, mix mayo, sour cream, cottage cheese, and cream cheese until smooth. Add cooked onions & peppers, jalapeño, corn, pepper jack cheese, chilies, black olives, black pepper, and salt and mix well.

Put dip in an 8” x 8” baking dish and cook at 350 degree for about 30 minutes until hot and bubbly. Sprinkle scallions and cilantro over the top of the dip. Serve with tortilla chips.

This spicy dip is a fan favorite and gets requested for every party. Leftover dip is also great on pasta as a unxious creamy, spicy pasta sauce! Just boil your favorite pasta and toss with the dip.