Cheesy Jalapeño Corn Dip (Print View)
Creamy jalapeño corn dip loaded with cheese, served warm with crunchy tortilla chips for snacking.
# Components:
→ Dairy
01 - 1 cup cream cheese, softened
02 - 1 cup sour cream
03 - 1 cup shredded cheddar cheese
04 - 1/2 cup shredded Monterey Jack cheese
→ Vegetables
05 - 1 can (15 ounces) sweet corn, drained
06 - 2 jalapeños, finely chopped, seeds removed for milder flavor
07 - 1 green onion, sliced
→ Spices
08 - 1 teaspoon garlic powder
09 - 1 teaspoon onion powder
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
→ Other
12 - Tortilla chips, for serving
# Directions:
01 - Set the oven to 350°F (175°C) to preheat.
02 - In a large mixing bowl, combine the cream cheese, sour cream, cheddar cheese, and Monterey Jack cheese until the mixture is smooth.
03 - Add the drained sweet corn, chopped jalapeños, sliced green onion, garlic powder, onion powder, salt, and black pepper to the bowl, and mix until well combined.
04 - Transfer the blended mixture into a baking dish and spread evenly.
05 - Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until bubbling and golden on top.
06 - Remove from the oven and allow to cool slightly before serving with tortilla chips.
# Expert Advice:
01 -
- Ready in under forty minutes including prep and bake time
- Flexible ingredients that you likely already have in your kitchen
- Pairs perfectly with tortilla chips crackers or fresh veggies
02 -
- High in protein thanks to the cheese and dairy additions
- Vegetarian friendly as it contains no meat
- Perfect for make-ahead and takes well to reheating
03 -
- Let your cream cheese come fully to room temperature before mixing to avoid lumps
- Grate your own cheese for a smoother melt and better flavor
- Taste and tweak the jalapeño level before baking especially if you prefer mild or spicy