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Richard Eats is serious about watching football. And he’s serious about what he’s eating during those games. And he especially does not mess around when it comes to dips. Check out his hot cheesy corn dip recipe below — it’s an easy win.
Cheesy Corn Dip
Serves 6-8 people
Ingredients
Dips
3 blocks of cream cheese
3 cans of corn, drained
8 oz pepper jack cheese
1 bunch of cilantro, chopped
¼ cup sour cream
½ cup Tajín or other chili lime seasoning
Garnish
3 oz. cotija cheese or feta
Lime juice from ½ lime
Preparation
Combine all dip ingredients into a pan and place in your smoker at 225° for 2 - 2.5 hours, or until nice and melted. Check every so often to mix. If you don’t have a smoker, place in a 350°F oven for a half hour, mixing halfway through.
Once done, crumble cotija over top with more Tajín and squeeze from a half of a lime.
PHOTO CREDIT: Courtesy of Richard Eats.
