Tuesday, April 29, 2014

Roasted Corn and Pepper Dip

What a gloomy day it here today. It's raining on and off and it's just so dark and gloomy. Ick. I need the sun! I love the sun. Speaking of sun…

Since summer is almost here -- I'm being hopeful here guys, cut me some slack -- :) I'm going to share a dip with you to take to all your sunny get together. You don't even have to wait, You can make it now. It's really that good. Promise.

Roasted corn and pepper dip
 3 cups frozen corn
1/2 large red pepper
1/2 large green pepper
2 tbs. butter
1 small onion, chopped
2 gloves garlic, minced
1 cup whipping cream
1 lb cheddar cheese, shredded
4 oz. cream cheese, softened.

Preheat oven to 500°. Line a large cookie sheet with foil. Place corn and peppers on pan and bake for about 30 minutes; stir occasionally. Remove skins from peppers, chop.

In a medium saucepan melt butter; add onion and garlic. Cook until tender, stirring frequently. Add cream, corn, peppers, and salt, stirring to combine. Turn heat to low and ass cheeses. Stir until all cheese is melted.

Serve with tortilla chips.

This also would taste good with about a 1/4 cup of salsa. The second time I made it and it was delicious.


  1. It's raining here too, and has been since Sunday! I'm definitely ready for the sun to come back!! Your dip looks so good!

  2. I have to go try this! Perfect combination of everyday ingredients I will have in stock. yum!

    1. I hope you do. It was very simple, and yeah, most people have the ingredients in stock. :)

  3. It has been a rainy week for us too. But this dip will surely make things better!!


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