Corn and Cheese Dip

Name: Corn and Cheese Dip
Total time: 20 min
Ingredients: 1/2 unidad pimiento rojo; 200 gramo queso de untar; 1 taza queso mozzarella; 1 taza queso cheddar; 2 cucharadas leche; 1 1/2 lata pequeña maíz; 1 cucharadas aceite de oliva; 1 pizca sal; 1/4 unidad cebolla

Equipo ekilu

“We've just found out that you are the biggest fan of appetizers and finger foods, so we have brought you this dip that we've just discovered. It's so incredibly good we had to share with you! It's perfect for an intimate dinner with friends or family, or even as an appetizer for a large group getting ready to watch a big game.”

ingredientes

Dificultad

Baja

Tiempo

20'

Ingredientes frescos

pimiento rojo

1/2 unidad

queso de untar

200 gramos

queso mozzarella

1 taza

queso cheddar

1 taza

leche

2 cucharadas

cebolla

1/4 unidad

Ingredientes de despensa

maíz

1 ^1/2 latas pequeñas

aceite de oliva

1 cucharada

sal

1 pizca

Pasos

Finely chop the onion and red bell pepper.

Add some olive oil to a pan and cook the vegetables with a pinch of salt until tender.

Put a pot on low and add the cream cheese with two tablespoons of milk. Keep on the stove until the cream cheese melts a bit. Then turn off the heat.

Mix the cream cheese mixture with the grated cheddar cheese. Add the vegetables you have just cut and the corn and mix the ingredients. Lastly, add the mozzarella and mix again. Add the dip into an oven safe dish or bowl.

Bake at 400°F for 15 minutes or until all of the cheeses have melted. You can serve with tortilla chips and finish by sprinkling some chopped cilantro on top.