Awesome Dip Recipe

This is a trip! We made this chip dip for Turkey Day, and it is SOOOoooo good it will blow the wheels right off your car!!

It goes like this...

Take a couple cans of Fiesta Corn (the kind with bell peppers in it). Spread it out on a foil covered sheet pan (mostly drained). Take a couple bricks of cream cheese (deeply scored on top), and set them on the same sheet pan in some trays formed of tinfoil, but leave the top open. Throw this on the smoker for a couple hours. (I know what you're thinking, and no, the cream cheese doesn't melt). Drain off any remaining liquid from the corn and combine the corn and the cream cheese.

To the corn and the cream cheese, add in the following:
- 8oz pepper jack cheese, grated
- 4oz - 8oz of sour cream (depending on how much you like sour cream)
- 2 Cloves garlic, minced
- 1 Cup Cilantro, chopped
- 1 Jalapeno pepper, diced
- 1 Tablespoon of Tajin seasoning (you can find this in most supermarkets in the vegetable section (and the Mexican section too)).

Combine all of those ingredients and mix thoroughly. Then heat this whole mixture up until it's all melted. I heat it up on the smoker, but you can do it in an oven if you desire. And there's one more ingredient, and this is what makes your socks shoot off your feet...

- Crumble 8oz of Cojita cheese over the top of the whole dish.

Then get ready to enjoy the best dip you've ever eaten! This dish actually SCARES me it's so good. Why does it scare me, you ask? Because it's so good everyone fills up on it and then is too full to eat anything else!

One last thing. You might be asking yourself why I do the corn and cream cheese separately first? You don't have to do that, but I find if you don't do it this way, you don't get the same smoky flavor to the whole dish. By leaving the corn and cream cheese to smoke separately, you expose more surface area to the smoke before you combine everything. If you just combine everything and then smoke it, then only the top surface of the dish is exposed to the smoke.

Try it sometime. It's a true...'Hop, Skip and Go Naked'...dish!

a reply to: Flyingclaydisk

That sounds so good! My besy half is a true pepperhead who believes hot peppers will cure anything that ails you!

When his youngest brother suddenly passed away at 42 I watched hubby down FIVE whole habenaroes, one right after the other. He was sprawled out on the floor for quite awhile, and the magic of peppers did help him cope a little better. Who would ever have thought intense pain can help reduce intense emotional pain? Besides a pepperhead, of course.

It's been said that everybody born has a million dollar idea floating around in their head, like the unknown guy who created OUI yogurt. Maybe this corn dip is yours?

a reply to: Flyingclaydisk

This sounds amazing! My party is at 6 so I have time to make it! Go Lions!

a reply to: JJproductions

You and your guests be raving about it until NEXT Thanksgiving!!

edit - Oh, I forgot to mention, I usually smoke my initial run at about 180F (for 2 hours if possible). After I combine everything, I up the temp to 250F for 40 minutes or so.

You don't have to do this in the smoke, but it definitely adds a lot to it. If no smoker, I suppose you could add a little hickory liquid smoke and do the whole thing in the oven (as an alternative of course). Smoker is definitely the best way though.

Enjoy!

Sounds delicious.
I think I'll try next time I have the smoker going.
Might substitute Serrano peppers for the jalapeno, I like heat and they have the same flavor.

Thanks

a reply to: Flyingclaydisk

Wow! Thank you! I smoked it with apple wood. Cream cheese did not melt.

Super Amazing!

Thank you.

a reply to: texas thinker

I could definitely go hotter because I'm a chili-head, but my wonderful bride is not. She's really getting good about peppers and heat, but when we first got together (decades ago) she thought bell peppers were too hot! Now, she will seek out jalapenos and even dabble in some hotter ones. Major progress!

Baby steps!