Green Chile And Corn Layered Dip Food

CORN DIP RECIPE WITH GREEN CHILES

Steps:

• Heat a grill to medium high. Shuck and clean the corn, then grill until it is charred, turning as needed, about 15 minutes. Remove and let cool completely, then cut the kernels off the corn cob.
• In a medium bowl, stir together the mayonnaise and sour cream. Add both cheeses, the green chiles, green onions and cumin. Add in the corn and stir to combine.
• Season to taste with salt.
• Serve with tortilla chips, corn chips, or crackers.
• Refrigerate any leftovers.

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.

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.

CHARRED CORN 7-LAYER DIP

Steps:

• To make the roasted corn salsa: Heat 1 tablespoon olive oil in a 12-inch cast-iron skillet over medium-high heat. Add the corn kernels and stir to coat in the oil. Season with salt. Cook until the corn kernels are browned and blistered, 6 to 8 minutes. Remove from the heat and pour into a bowl. While still hot, add the cilantro, chile, lime juice, onion and the remaining tablespoon olive oil. Stir to combine. Season with salt, if needed, and a couple turns of black pepper. Allow to cool to room temperature.
• Spread the Refried Beans on the bottom of a 9-by-13-inch baking dish in an even layer.
• Carefully spread the Guacamole in an even layer over the beans.
• Mix together in a medium bowl the sour cream, coriander, smoked paprika and 1 teaspoon salt until thoroughly combined. Carefully spread the sour cream on top of the layer of Guacamole.
• To complete the remaining layers, sprinkle the Cotija evenly over the corn salsa. Top the Cotija with the radishes. Sprinkle the green onions on top. Drizzle with hot sauce, if desired. Serve with the limey tortilla chips.
• Heat the oil in a 12-inch cast-iron pan over medium heat. Add the onion and garlic. Season with 1 teaspoon salt. Cook until the garlic and onion are softened and fragrant, about 5 minutes. Add the beans, green chiles, chipotles and sauce. Season with the remaining teaspoon salt. Stir to combine until the beans are coated, then cook for 2 minutes. Add the chicken broth and stir to incorporate. Increase the heat to medium-high. Bring to a boil and reduce to a simmer. Simmer until the chicken broth is slightly reduced and thickened to a gravy, 10 to 12 minutes. Turn off the heat and transfer the beans to a food processor with a blade attachment or to a high-speed blender. Puree until smooth. Season with salt.
• In a large bowl, add the avocados, cilantro, lime zest and juice and salt. Mash until smooth but still slightly chunky.

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.

5 LAYER CREAM CHEESE CHILI DIP

Steps:

• 1. Preheat oven to 375 degrees. In a 2 qt baking dish place softened cream cheese and spread over bottom of the pan evenly.
• 2. Once cream cheese is spread out, layer green chilies and if using jalapenos spread evenly over cream cheese.
• 3. For the third layer, spread chili over peppers and cream cheese evenly.
• 4. For the fourth layer, evenly spread your shredded cheese. Finally for the fifth layer, top with green onions.
• 5. Once layers are assembled place dip in the oven and bake for 20 minutes.
• 6. Let cool for about five minutes {unless you want it hot and gooey). Serve with tortilla chips and enjoy.

GREEN CHILI HUMMUS DIP

Steps:

• Put all ingredients in food processor and mix till nice and smooth.
• Adding water or olive oil to create a smoother dip if desired.
• Serve with chips or toasted pita wedges.

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 corn 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.

CHEESY GREEN CHILE CORN

Steps:

• In a medium saucepan, combine corn, cream cheese and green chiles.
• Heat over medium high heat until the cream cheese is melted and smooth.
• Add shredded Cheddar cheese and seasonings; heat until cheese is melted.
• Pour into greased casserole dish and top with additional Cheddar cheese, as much as you like.
• Bake in a preheated 350-degree oven until cheese is melted and bubbling, about 25 minutes.
• NOTE: I drained one can of corn and did not drain the other can.
• You may prefer to drain both cans if you want less sauce.

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.