Celebrate Cinco de Mayo all year round with the help of this recipe featuring Beano’s Buffalo Sauce!
Paired with blue corn tortilla chips or your favorite dipping foods, this show stopping, mouth watering dip with be the hit of the party.
Ingredients:
- 2 16oz blocks of cream cheese, softened
- 1/2 cup sour cream
- 2 cloves of garlic, minced
- 2 T Beano’s Buffalo Sauce
- 2 cups shredded pepper jack cheese
- 2 15oz cans of corn, drained and rinsed
- 4 ounces cotija cheese
- 1 jalapeno pepper, remove seeds and chop
- 1/2 cup fresh cilantro
- Blue corn chips
Directions:
1. Preheat oven to 350 degrees.
2. In a mixer, combine cream cheese, sour cream, garlic, Beano’s Buffalo Sauce, and 1 cup of the shredded pepper jack cheese until completely combined.
3. Scoop the mixture into a large bowl and add the remaining cup of cheese, the corn, cotija cheese, jalapeno, and cilantro. Stir to combine.
4. Pour mixture into baking dish & sprinkle with a little bit more pepper jack cheese.
5. Bake for 20-23 minutes or until cheese is hot and bubbly. Top with a little bit of Buffalo Sauce and cotija cheese.
6. Serve with your favorite chips!
5. Bake for 20-23 minutes or until cheese is hot and bubbly. Top with a little bit of Buffalo Sauce and cotija cheese.
6. Serve with your favorite chips!
