Want to get a promotion or make new friends?  Then you MUST make this recipe using two new things I’ve discovered at my weekly Trader Joe’s shopping visit.

Two must have snacks — Organic Elote Corn Chip Dippers with a mexican-style street corn seasoning and its side-kick Corn and Chile Tomato-Less Salsa.  OMG.  Go and get a bag or 12 to complete your life or summer entertaining.  Here’s how I plan to use them.  First, you can pretty much gorge on the corn chips sans anything.  They are addictive.  But, the salsa lends a nice touch.  Not too spicy, but a little kick.  Second, I can easily see this salsa poured over a bar of cream cheese and served with either these corn chips or pita chips.

But, this is my plan…Spicy Corn Dip.  I’ve had this recipe for several years and it’s a winner.  I plan to substitute the canned corn for the salsa.

Spicy Corn Dip

1 can Mexican-style corn, drained (sub for the jar of corn chile)

1 cup of grated sharp cheddar cheese (no bagged stuff, it won’t melt properly.  ALWAYS shred your own cheese).

1 cup of monterray jack cheese (same rule from above)

1 cup Mayo (trust me use the full fat version and just work out more the next day.)

3-4 jalapeno peppers, seeded and minced.  (you can use as many jalapenos as your preference allows).

Mix all the ingredients together and bake in a shallow dish for 20 minutes at 350.  Serve with the Trader Joe’s Corn Dips.

Check out my YouTube Channel Home with a Twist to watch my latest video here where I talk about this dip and other fun stuff.