I was recently contacted by a representative of Blue Plate products and asked to prepare and share some recipes using their products.
With the Super Bowl almost here, it's time to get some recipes in the line up!
I started with this recipe found on their website for Hot Creole Corn Dip. Their website has an extensive section of recipes for dozens of yummy foods.
Click https://blueplatemayo.com/recipes/ to check them out yourself.
3 T. butter
1 red bell pepper, seeded and diced
1 jalapeño pepper, seeded and diced
½ sweet onion, diced
1 t. Creole seasoning
1 t. Louisiana-style hot sauce
1 (8 oz.) package cream cheese, room temperature
½ cup Blue Plate Mayonnaise
½ cup sour cream
4 oz. cheddar cheese, grated
4 oz. Monterey Jack cheese, grated
2 green onions, thinly sliced, for garnish
Corn or tortilla chips, for serving
Preheat oven to 375° F.
Cut corn cobs in half, place on a cutting board, cut side down. Using a knife, cut kernels from the cob. Discard cobs or save for another use.
Heat a large skillet over medium-high heat; add butter. When hot and bubbly, add bell peppers, jalapeño and onion to the pan; cook and stir for 2 to 3 minutes, or until just wilted. Add the corn to the skillet and cook for another 2 to 3 minutes. Season with Creole seasoning and toss well. Remove from heat and set aside.
Combine cream cheese, mayonnaise and sour cream in a large bowl and mix well. (Using an electric mixer will speed up the process). Add the corn mixture, grated cheddar, half of the Monterey Jack and the hot sauce and stir well.
Transfer the mixture to a 9 x 13 baking dish. Top with the remaining Monterey Jack cheese. Bake for 15 to 20 minutes or until the top is golden brown and bubbly.
Garnish with the green onions and serve with corn chips or tortillas.
Instead of a 9 x 13 baking dish, I used an 8 x 11. The addition of the green onions is a must.
This was a super easy recipe to prepare and the cheesy goodness was tasty. I know this one will be a hit at your next family and friends gathering.
Looks good. I'd have to modify it and leave out the bell pepper.
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