Today’s experiment came out of sheer necessary. It may not be Tuesday, but it is certainly Taco night.
In the back of the refrigerator sat a beautiful jar of gourmet salsa, waiting to be eaten. And I figured tonight would be as good a day as any – so I served it up with some corn chips.
That salsa was, apparently, of the devil. Straight from the fiery pits of hell. As evidenced by my beau’s unfortunately scorched tongue. Whoops.
So, of course, I tried to make an alternative dip to put out the fire:
Smokey sweet corn Gouda dip.
2/3 cup sour cream
2 tablespoons heavy cream
1.5 tablespoons cream cheese
3-5 dashes Tapatio hot sauce
1 teaspoon smoked paprika
1-2 teaspoon garlic
1 can whole kernel corn, drained
1/3-1/2 c. Gouda, shredded
Salt and pepper to taste
1. Heat sour cream, heavy cream, cream cheese, Tapatio and seasonings over medium heat, stirring frequently, about 5 minutes.
2. Once heated through, add corn and simmer for 15 minutes, stirring occasionally.
3. Stir in Gouda cheese.
3. Cool and serve with tortilla chips.