Chili Rellano Dip

I am one of those people that can dip just about anything, even if it's not supposed to be dipped I think it tastes better on a chip or cracker. Paul often makes fun of me because when I talk about dipping something, I make a pecking movement with my hand like I have my own sign language for it ... I just get a little excited to dip! I'm sure I'm not the only one out there who can't resist a good dipping!

I couldn't decide what I wanted for dinner, enchiladas or chili rellanos. I would have had to go to the store to make the chili rellanos, so I opted for the enchiladas. Problem is, I couldn't stop thinking about how I wanted the chili rellanos. I decided to do an appetizer for us and make a quick dip. Aha! Curb my craving for the rellanos and I get to have a dip. I was so excited for dinner now!

I was going back and forth about adding an egg to it but I wanted all the flavors of the rellanos in the dip so I went for it and it turned out great. When you pull it out of the oven, it is puffed up almost like a soufflé but when all is said and done, it is a perfect creamy dip guaranteed to curb your dip craving!

Chili Rellano Dip

Makes 1 1/2 c

1/2 c corn
1-4.5 oz can diced chilies
1 scallion, chopped
1/2 c cheddar cheese, shredded
2 oz cream cheese
1 egg
1/4 c milk
1/4 t salt
1/4 t pepper

3 T tortilla chips, crushed
3 cherry tomatoes, diced

Mix corn, chilies, scallions, cheddar, cream cheese, egg, milk, salt and pepper in a bowl. Place in an oven safe dish, I like using a ramekin. Top with tortilla chips and tomatoes.

Bake at 400º for 35-40 minutes. It will puff up like a soufflé but once it sits and cools for a few minutes it will come down.