Even though we live in Texas, we don’t think about queso as a Thanksgiving dish.

However, if you add some corn, red bell pepper and scallions, you’ll turn that queso into a spicy corn dip that will keep you Thanksgiving guests satiated until dinnertime.

If you’re looking for other party snack ideas, check out this story from our Sunday Thanksgiving section that includes recipes for slow cooker Chex mix and a modern cheese ball.

We love queso, but this spicy corn dip is a nice alternative for Thanksgiving dinner. Contributed by Rachel Hollis

Spicy Corn Dip

Several years ago my friend Patty Fallahee graciously allowed me to share her recipe for Spicy Corn Dip on the Chic Site, and it’s still one of our most popular posts. It’s got a bit of heat from the chipotle, a crunch from the corn and peppers, and it’s all wrapped inside melted cheesy goodness. A must try!

— Rachel Hollis

2 Tbsp. butter
1 yellow onion, chopped
5 garlic cloves, minced
1 red bell pepper, chopped
3 cups corn (frozen or fresh)
12 oz. (1 1/2 8oz.-packages) cream cheese, softened
2 cups shredded cheddar cheese
2 cups shredded pepper Jack cheese
1 1/2 cups mayonnaise
1/2 cup cilantro, chopped
1 large bunch scallions, chopped (about 1 cup)
2 Tbsp. chipotle in adobo sauce (from chipotle pepper in adobo sauce can)
2 Tbsp. hot sauce (or more if you like it super spicy)
1/2 tsp. salt
1/2 tsp. black pepper

Heat oven to 350 degrees.

In a large skillet, sauté the butter and the yellow onion, garlic, red bell pepper and corn over medium heat until the onion is soft and translucent, about 5 minutes. Remove from the heat and stir in the cream cheese until combined.

In a large bowl, mix the remaining ingredients with the veggies and cream cheese mixture. Taste and adjust seasonings accordingly.

Pour the dip into an oven-safe baking dish. Bake for 20 to 25 minutes, or until the top is golden brown and the edges are bubbling. Serve hot out of the oven with chips or chopped veggies. Serves 8 to 10.

— From “Upscale Downhome: Family Recipes, All Gussied Up” by Rachel Hollis (Thomas Dunne, $19.99)