The Holiday Season is in full swing … parties, family gatherings, baking, shopping, etc.  This past weekend, the hubby and I got together for our annual Christmas dinner with friends … the same friends that we go camping with every summer.  This is what our annual get together consists of … eat at our favorite barbecue restaurant, Lucille’s … sometimes exchange small gifts and then we all go shopping at Bass Pro Shop.  Yep, just the way we like it … simple, fun, good food and friends!  Since it is the time for parties and gatherings … got a great warm, cheesy. a little spicy dip for you to make and share, Hot Corn Dip!

I’ve made this dip at home and while camping … a cast iron skillet is perfect for baking and serving .. stays warm for some time!  To make sure that nobody grabbed the hot handle, I wrapped it with a cloth napkin and tied it.  This warm and yummy dip can also be made in a 9″ x 13″ pan or casserole dish.

Hot Corn Dip is warm out of the oven and in flavor too!  Habanero Jack or Pepper Jack cheese and green chiles give a little kick to the dip, but not too much.  Trust me, Son #3 and I like a little heat, but don’t go for “my mouth is on fire” heat!

There’s nothing not love about this ooey gooey cheesy dip … friends and family will love it too!  Heck, they’ll love you for sharing it with them 😉

Thank you to Gwen and Donna for coming up the celery idea … tastes great and scoops so well!  It’s nice to have an alternative to have with the chips and dip.

Hot Corn Dip

• Cooking spray
• 16 ounce bag frozen white (or yellow) corn (thawed & drained)
• 7 ounce can chopped green chiles (drained)
• 2 cups grated Habanero Jack or Pepper Jack cheese (or Monterey Jack)
• 2/3 cup grated Parmesan cheese
• 1 cup mayonnaise (I use the olive oil one)
• Tortilla chips, celery for dipping

1. Preheat the oven to 350ºF.  Grease a 9″ (10″ diameter on top) cast iron skillet or 9″ x 13″ dish.
2. In a large bowl, mix the corn, chiles, cheeses and mayonnaise until fully combined.
3. Spread the mixture in the prepared pan and bake, uncovered, until bubbly and lightly browned around the edges.  Cast Iron Skillet – bake 45 to 50 minutes, 9″ x 13″ dish 30-40 minutes.
4. Serve the dip warm from the oven with chips and celery.  Recipe adapted from Trish Yearwood

My family’s opinions (they always have one) –

Son #3 loves it with chips (doesn’t like celery, ever), wants to have it as lunch, because it’s vegetables and protein!  I’m not sure if that counts!

Son #2 just ate it with a fork … guess he liked it!

The hubby and I like it with both chips and celery!

I always look forward to your comments!