Today I’ve got another football game-day-friendly appetizer for you guys (because who likes to eat the same game day foods week after week?!).
One of Brian’s favorite game day foods is nachos with cheese. Whether he’s at the game or watching the game at home, he always has to have tortilla chips with some sort of artifically-flavored-factory-processed liquid cheese to go with it. I, on the other hand, am not a big fan of this liquid cheese thing. There’s just something wrong about eating cheese that can sit in a glass jar for years and still remain liquid-y.
So this week, we’ve gone fancy in the dip department. Rather than cheap, processed liquid cheese, I made a hot chipotle corn dip. It’s got corn, green chiles, two kinds of cheeses, mayo, garlic powder, and chipotle peppers for a kick. It’s creamy and spicy, and because it’s homemade and served fresh out of the oven, it elevates the traditional game day nachos up a notch. If you’re big on spicy foods, you can add a bit more of the chipotle peppers. This recipe can also easily be turned into a kid-friendly appetizer by eliminating the hot peppers altogether.
- 2 cups shredded chedder cheese
- 1 cup shredded Montery Jack cheese
- 2 tablespoons chipotle peppers in adobo sauce, diced (or to desired spiciness)
- One 4 oz can diced green chiles, undrained
- 1/2 cup light mayonnaise
- 1/4 teaspoon garlic powder
- One 15 oz can of corn, drained
- Additional toppings as desired (diced tomatoes, diced onions, cilantro, green onions...)
- Tortilla chips
- Preheat oven to 350 degrees.
- In a medium-sized bowl, combine the two cheeses, chipotle peppers, green chiles, mayonnaise, garlic powder, and corn. Stir until combined. Pour into two 18-oz oven safe baking dishes or one big dish.
- Bake for 20 minutes or until brown and bubbly.
- Top with additional toppings, if desired. Serve hot with tortilla chips.
It’s perfect for when you have a crowd over for game day – I divided ours up into two-18oz portions, one for me and one for Brian. If you have a couple friends over, you can even divide the recipe up into several ramekins or mini serving dishes so each guest can have their own!
Recipe from Gina Marie’s Kitchen
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