SPICY GRILLED CORN AND PEPPER DIP

Appetizers|Gluten-free|Tex-Mex|Vegetarian

Ingredients

6 cobs corn, shucked

½ stick butter (4 tablespoons)

1 onion, chopped

1 small red pepper, chopped

1 small green pepper, chopped

2 jalapeño peppers, chopped fine including the seeds

½ cup Hellmann’s Light Mayonnaise

½ cup sour cream

¾ cup cottage cheese

8 ounces cream cheese, softened

1 cup hand-grated pepper jack cheese

1, 4.5 ounce can diced green chilis, including juices

1, 3 ounce can sliced black olives, drained

1 teaspoon black pepper

½ teaspoon salt

2 scallions, chopped

¼ cup fresh cilantro leaves, chopped

Tortilla chips or Fritos for dipping

Instructions

Place the corn cobs on a hot grill and cook until lightly charred on all sides, about 20 minutes total, turning every 4 or 5 minutes. Remove from the grill and let cool. Slice the corn off of each cob. Set aside.

In a large skillet, melt butter and add the onion, red and green bell peppers, and jalapeños. Cook until fragrant, stirring frequently, about 5 minutes. Add the corn and cook for 3 minutes more, stirring frequently.

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

Put dip in a pie plate or small baking dish and cook at 350 degree for about 30 minutes until hot and bubbly. Note – if you are making this dip in advance and refrigerating (up to 2 days), bring to room temperature for 30 minutes to 1 hour before baking. Sprinkle scallions and cilantro over the top of the dip. Serve with tortilla chips.

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