Warm Mexican Corn Dip with Jalapeno and Cheddar

• 92
  2 tbsp organic butter

  Organic Butter92$11.99Buy from Re-Up Refills
• 90
  1 tbsp minced garlic

  Garlic, Minced, Organic90$1.18Buy from South Coast Organics and Bulk Foods
• 89
  2 oz puffed corn

  Arrowhead Mills, Organic Puffed Corn Cereal, 6 oz (170 g)89$2.62Buy from Vitacost
• 89
  1 tsp chili powder

  Organic Chili Powder89$28.47Buy from Spicely Organics
• 80
  1/2 tsp smoked paprika

  Organic Paprika Smoked80$9.99Buy from Spicely Organics
• 1/2 tsp salt
• 1/4 tsp black pepper
• 80
  3/4 cup sour cream

  Sour Cream, 12 oz80$22.00Buy from ZakFarm
• 91
  1 cup jalapeno jack cheese, shredded

  Grass Fed Jalapeno Jack91$8.99Buy from Nude Foods Market
• 89
  1 1/2 cups sharp white cheddar cheese, shredded

  Raw Cave Aged Cheddar Cheese89$23.00Buy from Paradise Farms

Each product links to its own store, which ships it. Prices are as listed on Clearshelf.

1. 1

   Grate the sharp white cheddar cheese and jalapeno jack cheese on the large holes of a box grater and measure out the remaining ingredients.

2. 2

   Melt the organic butter in a wide cast-iron skillet over medium heat, add the minced garlic, and cook for 1 to 2 minutes until fragrant and pale golden.

3. 3

   Stir in the puffed corn, chili powder, smoked paprika, salt, and black pepper, toasting and tossing continuously over medium heat for 3 to 4 minutes until golden and deeply aromatic.

4. 4

   Turn the heat down to low, then fold in the sour cream, stirring gently for 2 minutes until a warm, creamy sauce envelops the corn.

5. 5

   Scatter in the shredded jalapeno jack cheese and 1 cup of the shredded sharp white cheddar cheese, stirring for 2 to 3 minutes until fully melted, smooth, and gently bubbling around the edges.

6. 6

   Sprinkle the remaining half-cup of sharp white cheddar cheese evenly over the top, remove the skillet from the heat, and let it rest for 1 minute until soft and melted before serving warm.