I needed a dip that was not only kid friendly but also amazing enough for any adults eating it , to be happy as well. Here is the end result.
8oz. Block Cream Cheese, softened
3 C Corn, fresh or frozen (if frozen defrost and drain before using)
4 oz. Can Mild Green Chilies, drained
1 C Monterey Jack Cheese, shredded
2 T Cilantro, chopped
2 Green Onions, diced
1/4 +3 T Sour Cream
1/2 tsp. Chili Powder
Garlic Salt and Pepper to taste
3 T Butter
-Mix with hand mixer, cream cheese, sour cream, salt, pepper and chili powder until well blended. Mix in green onions, cheese, and cilantro.
-In large sauce pan, melt butter over medium/high heat. Add in corn, and cook about 5 minutes. Add in green chilies, cook 3 minutes. Remove from heat, using spoon, stir corn into cream cheese mixture.
-Place mixture in covered casserole dish and bake 350 for 12 minutes, remove and sprinkle chili powder or cilantro on top and serve. You can also place this mixture in small crockpot on warm for later serving. Store in fridge in airtight container. Unsure of how long its good for, since I’ve never had any left over. Enjoy!
Great served with tortilla chips, and even pita chips.