Cheesy Hot Corn Dip

This recipe was submitted by Mark Duvall of Greenville in the Carolina Eats March Hoops Recipe Sweepstakes presented by Ingles.

Ingredients

3-4 cups corn kernels fresh is preferred but canned or frozen are good too
4 ounces cream cheese room temperature
1/2 cup sour cream
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
4 ounces pepper jack cheese about 1 cup shredded
2 ounces sharp cheddar cheese about 1/2 cup shredded
2 ounces Monterey jack cheese about 1/2 cup shredded

Instructions

• Combine ingredients together in a large bowl.
• Pour into a small casserole dish (8” square or equivalent).
• Bake at 350 degrees for about 30 minutes or until cheeses are melted and golden brown on top.
• Serve hot with tortilla chips or crackers

View more appetizer recipes from the Carolina Eats Cookbook.