NACHO DIP FROM TOMATO CAFE

NACHO DIP FROM TOMATO CAFE image

Number Of Ingredients 15

3 tbs. olive or canola oil
1 cup red or yellow onions, finely chopped
4 peppers chopped
6 med. sized garlic cloves, finely chopped
10 small jalapeno peppers seeded and finely chopped
1/2 tsp. crushed red pepper flakes
2 cups corn niblets
3 to 4 tbsp chili powder
2 - 3 tbsp cumin
pepper to taste
juice of 3 large or 6 small limes
16 oz. solid cream cheese
2 cups sour cream
2 cups monterey jack cheese, shredded
2 cups tomatoes finely chopped

Steps:

In large saute pan, heat oil and saute onions, peppers, garlic,jalapeno peppers and red pepper flakes a few minutes until slightly softened. Add corn niblets, chili powder, cumin, pepper and lime juice and saute a few minutes more to blend the spices well into mixture. In mixmaster, blend cream cheese until softened. Add sour cream just until blended. fold in Monterey jack cheese, then add this cheese mixture to the vegetable mixture, blending well. Put into shallow cassserole dish. Bake at 350 deg. for about 30 minutes or until heated thru. Can be made a day ahead and refrigerated. Take out a least an hour before reheating. Sprinkly chopped tomatoes over the top. Can also sprinkle chopped cilantro over top before serving.