Tasty Tuesday Part 1: Roasted Corn Dip
Brad Bolling’s Roasted Corn Dip
- 16oz cream cheese
- 1 can spicy rotel
- 1 bag of frozen corn with roasted peppers
- Salt Pepper
- 1 tbs chili powder
- Fresh chopped cilantro
- *You can also opt to put in bacon and put some freshly graded cheese on top
- *You can use a separate jar of roasted red peppers also
Here’s what you do:
Let the cream cheese come to room temp, so it is soft
Cut up the roasted red peppers and combine the other ingredients into a large mixing bowl
Take a large casserole dish and spread evenly.
NOTES: Jen and Brad’s recipe calls for the dip to slow roasted on a smoker for about an hour – for that, you want to use a tin foil tin. It will give the whole thing an amazing smoky flavor – and is really tasty. If you don’t have a smoker, you can also put it in the oven at 350 for about 25 minutes.
Let the whole thing cool, and dip away!
This recipe will set you back less than $20 bucks and will feed a small army…or at least squad! Send us pics of your version!