Cheddar Chipotle Dip

• 2 cups shredded Cheddar cheese
• 1 cup shredded Monterey Jack or Mozzarella cheese
• 1/2 cup mayonnaise
• 1-8 oz. can whole kernel corn, drained (3/4 cup)
• 1-4 oz. can chopped green chili peppers, drained
• 2 teaspoons finely chopped canned chipotle chili peppers in adobo sauce (or to taste)
• 1/4 teaspoon garlic powder
• 1 medium tomato, seeded and chopped (3/4 cup)
• 1/4 cup sliced green onion
• 2 tablespoons snipped fresh cilantro
• Vegetables, crackers or chips

I found this dip when I was on a low carb diet and was looking for a party appetizer that would work well with vegetables. Something with a robust flavor that would perk up the veggies.

Well this one definitely fit the bill. This appetizer has become a favorite among my friends. It's served multiple times throughout the year at various parties that I either host or attend.

You can make it as smokey and spicy as you want by adjusting the amount of chipotle peppers (smoked jalepenos) but watch out. You can easily go from mildly spicy to blow-your-face-off hot by adding too much!

Steps to Make Cheddar Chipotle Dip

Preheat oven to 350 degrees.

Stir together cheeses, mayonnaise, corn, green chili peppers, chipotle chili peppers and garlic powder in a large mixing bowl. Spread mixture into a 1 quart, covered dish like this one from Teresa Beach Polish Pottery.

Bake for 30 minutes until bubbly. Top with tomato, green onion and cilantro. I like to make a pattern out of the toppings so I put the tomatoes all in the middle, make a ring around them with the green onion then sprinkle the cilantro over all.

Serve with vegetables, like red, green and yellow peppers. Tostido and Frito Scoops work well too.