Cheesy Miso Caramelized Corn and Pineapple Chile Dip.

Step 1

Preheat the oven to 375 degrees F.

Step 2

Add the butter to a large oven-safe skillet set over medium-high heat. Add the corn, pineapple and 1/4 teaspoon each of salt and pepper. Cook 5-8 minutes or until the corn has browned lightly and caramelized. Add the jalapenos, fresno chili, garlic and miso paste, cook another 3-5 minutes or until the peppers are soft. Remove from the heat and stir in the green onions and basil. Season lightly with salt (keeping in mind that the miso is salty) and pepper.

Step 3

To the pan, stir in the softened cream cheese, Greek yogurt and blue cheese. Mix to combine everything and then top the skillet with the cheddar, fontina and pepper jack.

Step 4

Place the skillet in the oven and bake 15 minute or until the cheese is melted and bubbly. Remove from the oven and serve warm with chips (my wonton chips recipe is below!).

Step 5

Heat a large pot of oil to 375 degrees F.

Step 6

Working with a few wonton sheets at a time, carefully add them to the hot oil and fry 30 seconds to 1 minute per side. Watch closely as they cook quickly. Drain on paper towels and sprinkle with salt. EAT!