Monday, September 16, 2013

Many Thanks and Hot Corn Dip

Y'all. I couldn't have imagined all of the kind words I received through emails, texts, phone calls and Facebook messages about the Cookbook announcement. Thank you so much. I feel so humbled and honored.

Believe me when I say that this cookbook was a labor of love. I owe a HUGE amount of thanks to the staff at JandJ Foods for their help especially one Emily Wiley Williams. The girl worked night and day to make this happen. I honestly could not have done it without her. She typed on the computer until her fingers about fell off to prepare the recipes for submission. She read, re-read and re-read those 350 recipes until her eyeballs were rolling around her head. She created and formatted the front and back covers as well as all of our personal pages in preparation of sending to the publisher. It was a mammoth undertaking. I already knew she was pretty awesome (she is after all my first born) but after this, she is a total cookbook rock star. Thank you, Emily. I am so blessed to be your mom.

Well, how about a great dip recipe? I know some of you may tire of us talking about tailgating and football watching but bare with me, we've got a few more recipes appropriate for such occasions. This dip is so good no matter what you're doing or watching.

Hot Corn Dip

2 cups shredded cheddar cheese
2 cups shredded Monterey Jack, divided
2 tablespoons chipotle peppers in adobo sauce, diced small
1 small can (4 ounce) diced green chilies, undrained
1/2 cup mayonnaise
1/4 teaspoon garlic powder
1 (11 ounce) can of corn, drained
1 small tomato, diced
2 tablespoons cilantro, chopped
2 tablespoons green onions, sliced thin

Preheat oven to 350 degrees.
Mix the cheddar cheese, 1 cups Monterey jack cheese, chipotle and green chilies, mayonnaise, garlic powder and corn together. Pour into an oven proof baking dish.
Bake 20 minutes or until golden brown and bubbly.
Top with 1 cup Monterey cheese, tomatoes, cilantro and green onions. Return to oven for about 5 minutes. Serve immediately with tortilla chips.

Cast of Characters:
Side note: I didn't have any cilantro so I didn't use it. However, it would be a great addition. And I had a sweet onion instead of green onion. Sometimes you have to just make it your own.

These chipotle peppers pack some heat but in this recipe they really aren't overpowering. Just plain good.

Ready to go in the oven!

After the dip comes out of the oven, sprinkle the diced onion and tomato on top along with the additional 1 cup of Monterey jack cheese. Put it back in the oven for about 5 minutes or until the cheese is melted and bubbly.

Serve it up with some tortilla chips!


  1. Thanks for posting pictures Crevolyn. It really helps your blog readers envision what each recipe should look like. Will you consider adding a Pinterest plug-in button too? They are simple to install on any blog and it would really help in pinning your recipes. I pinned your Strawberry cake recipe a couple of weeks ago and currently I've had 127 repins at the last count. Everyone LOVES that recipe! Thanks for considering this. Teresa

    1. Teresa: Thank you so much for the suggestion! We will definitely consider adding the Pinterest button! Thank you for your support of Cooking with Crevolyn!

    2. Teresa,
      It has taken us a while, but we now have the "pin it" button on all Cooking with Crevolyn photos! Just wanted you to know!