Think of this as a creamy corn-packed queso—warm, cheesy, and begging for chips. It makes a super-quick appetizer for parties, but could also be served with dinner alongside tacos or quesadillas. Mixing up the dip couldn’t be easier—no blender or stovetop required. Instead, you’ll combine all of the ingredients in a bowl, and then zap it in the microwave until the cheese is melty and bubbling. Diced pimientos are mild in flavor, and add a sweet pepper taste to the dip but if you prefer your appetizers on the spicier side, try using a diced jalapeno instead.
1 (14.75-oz.) can cream-style corn
8 ounces pepper Jack cheese, shredded (about 2 cups)
½ cup mayonnaise
1 (4-oz.) jar diced pimiento, drained
2 scallions, chopped
Tortilla chips, carrot sticks, bell pepper slices, celery sticks
Sat fat 7.06g
How to Make It
Stir together corn, pepper Jack cheese, mayonnaise, and diced pimiento in a medium-size microwave-safe bowl. Microwave on MEDIUM (50% power), stirring every 1½ minutes, until cheese is melted and dip is hot, about 5 minutes. Top with scallions. Serve with chips and vegetables.
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