My P.S.’s brother Rusty and his wife Barb were coming for dinner. I’d roasted a turkey breast for sandwiches and made stuffing with zucchini to accompany them along with a garden salad. I thought we might want some snacks for later, when we played games. And I could slip zucchini into one more dish!
I had a big bowl of Ashley’s Arkansas Caviar already made and waiting in the fridge, but I wanted a warm dip as well. My mind jumped to my favorite dip of the moment, a warm, cheesy corn dip. I had some ideas for tweaks, the main being to add shredded zucchini.
I made this dip so fast I forgot to take my obligatory “making the dish” photos. But really, it’s a dump it all together and heat in the oven recipe. You’ll do fine without my photos, I’m sure. I did literally dump this all in a baking dish then realize my dish was too small to mix it in. So I dumped it all into a big bowl, mixed it, then dumped it back into the dish. It did fit, it just didn’t have enough extra room for stirring.
The dip baked in a 350°F oven for 30 minutes. It was bubbling and browned on top and ready to devour.
Everyone loved the dip as it disappeared amid compliments. I loved that I had leftovers for several nights of midnight snacks with a handful of tortilla chips. It reheats quickly in the microwave.
My only suggestion is that you could step up the spicy factor by adding some diced jalapenos or more cayenne. I prefer this dip to not have heat as I have that in the other dips I make. My tongue needs a break at times!
Zucchini Corn Dip
1 cup shredded zucchini
1 can creamed corn
1 can whole kernel corn
1/2 cup sour cream
generous pinch of cayenne (or to taste)
generous pinch of garlic powder
1/2 teaspoon salt
1 cup shredded gouda
2 cups shredded mozzarella
Mix and pour into a baking dish. Bake at 350°F for 20 – 30 minutes until bubbly and browned.