Four Cheese Corn Dip Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Stir together the cream cheese, sour cream and mayonnaise in a large bowl until combined. Add the corn, chiles, jalapenos, salsa, salt, pepper and half the grated cheese, then stir.
• Spread the mixture into a 9-by-13-inch casserole dish and sprinkle the top with the remaining cheese. Bake until bubbly and golden, about 20 minutes.
• Top with the cilantro and serve warm with the corn chips on the side.

Steps:

• Preheat a grill to medium-high heat. Add the corn and grill, turning onto all sides, until evenly browned, about 10 minutes. Set aside to cool slightly, then remove the kernels.
• Put a cast-iron skillet on the grill and heat. Drizzle with some olive oil and add the onions. Cook until translucent, about 5 minutes. Add the poblano slices and season with salt and pepper. Add the corn kernels to the skillet, then add the cheese and mix to combine. Continue to cook until the cheese is melted, about 5 minutes. Serve with tortilla chips and/or plantain chips for dipping.

Steps:

• Preheat oven to 350 degrees F.
• Prepare Idahoan Four Cheese Mashed Potatoes with 1 1/2 cups boiling water and prepared chicken gravy.
• Fold in corn and half of the shredded cheese.
• Place in buttered baking dish, top with remaining cheddar cheese and sprinkle with paprika.
• Bake until cheese turns bubbly and golden brown. Serve with tortilla chips.

Steps:

• In a large bowl, combine cream cheese and salad dressing mix. Stir in the corn, red pepper, olives and jalapeno. Serve with tortilla chips or vegetables.

Steps:

• Blend cheeses, milk, and garlic in a blender or container of a food processor until smooth.
• Stir in scallions.
• Cover and chill until serving time.
• Garnish as desired.
• Serve with various dippers.