If you manage to have some leftovers, transfer them to a sealable container and store in the fridge for 3-4 days. Bake for 45 minutes out of the fridge, or until nice and bubbling hot. Cover it well and store it in the fridge. If you make this dip ahead of time, leave the baking until right before serving. Celery sticks or carrots (if you’re feeling healthy).Top it with some crumbly queso fresco after it comes out of the oven, a drizzle of sour cream, or anything you can think of! If you can dream it you can drizzle it! What Can I Serve My Dip With? You can even leave the peppers out entirely if you don’t want any heat! Want to crank up the heat? Add some more Serrano! Feeling extra brave? Add jalapeno or even swap them out for a spicier pepper like a habanero.
#Chessy corn how to
How To Make Spicy Cheesy Corn and Tomato Dipīake for about 15 minutes or until cheese is bubbling and the top is goldenĪnother beautiful thing about this dip is that it’s so versatile. Parsley – Chopped up fresh to be sprinkled lovingly over top.You can always substitute this out for Greek yogurt if you’d prefer. Sour cream – This is the creamy, tangy element of our dish.Tomatoes – We’re chopping up cherry tomatoes today for that bright burst of color and flavor.Whichever you go with try to ensure you grate it fresh. Cheese – You can use whatever melty cheese you prefer! I recommend either cheddar, Tex Mex, or Monterey Jack.Heat – We’re using serrano peppers today to give this dish some spice.If you’d prefer to use frozen or even fresh I sure won’t stop you! Corn – I used canned corn today, 2 whole cans completely drained.
Onion – 1 medium onion chopped up fine.
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