Spicy Elote Cheese Dip

There’s a lot right with any kind of cheese dip! This is perfect for a party—Cinco de Mayo or otherwise! Adding deconstructed elote to this melted sharp cheddar gives you pops of sweet corn, hints of smokiness and spice, a bright layer of lime, and fresh cilantro.

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Spicy Elote Cheese Dip

Prep Time 10 minutes

Cook Time 5 minutes

Servings 10

Ingredients

For the cheese dip

• ¾ pound sharp white American cheese, shredded
• 1 cup heavy cream
• 2 tablespoons pickled jalapeños, chopped
• 2 tablespoons pickled jalapeño brine
• ¼ teaspoon Kosher salt

For the deconstructed elote

• 1 cup corn, cut off the cob and boiled
• ½ teaspoon chili powder
• ½ teaspoon garlic powder
• ¼ teaspoon Kosher salt
• Juice of half a lime
• 2 tablespoons cotija or feta cheese
• 2 tablespoons cilantro, for garnish

Preparation

1. 1. Make the cheese dip. In a medium saucepan or cast-iron skillet, melt together all the ingredients over medium low heat while stirring regularly.

2. 
2. Make the deconstructed elote. Mix the ingredients together, add on top of the cheese dip, and garnish with cilantro. Serve warm with tortilla chips.

Bon Appétit!
xx—BB