This queso dip is awesome served with tortilla chips, grilled bread, crackers, poured over enchiladas, slopped over hash browns and just about everything else made better with cheese. It walks the line between mild and hot, depending on how hot your peppers are. You can substitute your own favorite pepper combinations to customize it your way!

Ingredients:

• 1-1/2 cup milk
• 8 oz cream cheese
• 4 cups mozzarella/provolone blend, shredded
• 2 garlic cloves, pressed
• pinch of salt and pepper
• 1/4 tsp smoked paprika
• 1 tbls red pepper flakes
• 1/4 tsp cayenne pepper
• 1 can sweet corn
• 2 jalepenos, diced
• 2 poblano peppers, diced
• 1/2 red onion, diced

In a medium saucepan, heat (at med-high) cream cheese, milk and pressed garlic cloves until combined. Add salt, pepper, paprika, red pepper flakes, cayenne. Stir in shredded cheese blend until sauce forms. Add corn, peppers and red onion. Pour cheese sauce into a medium baking dish and place in oven at 350° for 20-30 minutes or until browning on top. Enjoy!