hot corn chile dip.

there’s been a ton of talk about 2014 being “the year.” how most people didn’t like 2013 and were happy to get rid of it.

i’ll admit, new year’s is my favorite holiday. i love getting a new calendar, the idea of starting anew, and setting fresh goals and a new focus.

but i’m an educator. and, sometimes, the educator in me says,”…but it’s not a new year!” it’s true. the students are coming back in the next week to start spring semester. we’re halfway through the academic year. i’ve still got to get through the next five months for summer to start.

the educator new year starts august/september (semester/quarters). the educator new year’s day is the first day of classes. our nerves keep us up late the day before classes start. we don our best “first day of classes” ensembles, are eager and excited about what the year will bring, have set goals, and think the sky’s the limit.

it’s that same feeling i get when the calendar new year comes around. i’m up until midnight to watch the ball drop on dick clark’s rockin’ new year’s eve. i welcome the new year by cooking and eating long noodles for long life and prosperity. i set my focus for the year. and, i’m hungry for the fruitfulness of the year.

maybe i’m just lucky that i get to celebrate two new year’s!

so, let’s go, 2014. i’ve got my new lighthouse calendar hanging up. i feel focused and ready to take on the next semester. now, let’s get through all this snow and get to summer!

hot corn chile dip
from the pioneer woman

yield 6-8 servings

5 ears worth of fresh or frozen corn*
1/2 stick unsalted butter
2 cloves garlic, minced
2 jalapenos, seeded and diced finely
1 medium onion, diced
1 1/2 red bell peppers, seeded and diced
2 cans diced green chiles
1 1/2 cups grated gruyere cheese
4 ounces cream cheese
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons chopped fresh chives

*i used about 3 cups of frozen corn. if you are using fresh corn, feel free to grill the corn on the cob. then, you can cut the kernels off and set it aside as you continue with the rest of the recipe.
preheat the oven to 350. in a large pan over medium-high heat, melt butter. add garlic, jalapenos, onions and bell pepper. cook until the onions are soft and peppers have some color on the outside. stir in the chiles and corn kernels. set aside.
combine 1 cup of the cheese, the cream cheese, mayonnaise, sour cream and chives in a large bowl. add in the corn mixture and stir thoroughly. pour mixture into a baking dish. top with remaining cheese.
bake for 20 minutes. then turn oven on broil and broil for a few minutes to get the top golden brown. eat up with your favorite tortilla chips!

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