Gluten Free Campfire Corn Dog Dip Recipe

Please read the packaging. Many hot dogs and sausages contain wheat gluten as a binder.

(8-oz.)/225g block cream cheese, softened
1/3 cup/79ml sour cream
jalapeños, minced
1 teaspoon garlic powder
1 1/2 cups/181g shredded cheddar
1 1/2 cups/192 shredded Monterey Jack
sweet corn, kernels removed (about 2 cups)
hot dogs, sliced into coins
green onion, thinly sliced
Chips, for serving
  1. In a large bowl, mix together cream cheese, sour cream, and jalapeños. Fold in cheeses, corn, hot dogs, and most green onions (save some for garnish!). Season with salt and pepper and transfer to a cast iron skillet. Cover skillet with foil.
  2. Cook over campfire until cheese is melted and bubbly, about 15 minutes. Garnish with remaining green onions and serve warm with chips.

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