Monday, February 20, 2012

Cheesy Corn Dip

Have you ever looked at the picture for a recipe and thought it was going to be delicious but then when you read the ingredients it was totally different than you thought? So I saw a recipe for corn dip in a magazine and cut it out with the intent to use it. But I was just going off the picture. By looking at the picture I assumed it had tomatoes and cheese in it. But then I realized it was really pimentos and barely any cheese. So then I decided that I would just make up a recipe that I thought encompassed the flavor I was imagining the picture to have :) So here's what I came up with! It's basically how I make queso and then I added some corn. Quick and easy! Enjoy!

Cheesy Corn Dip
1 can tomatoes with diced green chilies (do not drain) -I use Rotel
1 (16 oz.) brick of Velveeta (diced into 1 in. cubes)
1 can sweet corn with red and green bell peppers (drained)
1/4 cup flour

Cut up cheese and place in large saucepan. Add the whole can of tomatoes and chilies (do not drain). Melt cheese over medium heat until totally blended with tomatoes and chilies. Drain corn and add to the cheese mixture. Add flour and whisk into dip until smooth. Allow to thicken. Serve warm with tortilla chips. (I kept mine in a crockpot on warm for the entire party so that it didn't get to thick)

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