Description
This jalapeno corn dip is creamy and has a bit of a kick. It’s also super easy to make and the perfect finger food for snacking!
Ingredients
- cream cheese, softened: one 8 oz package
- sour cream: 1/4 cup
- salt: 1/2 teaspoon
- pepper: 1/4 teaspoon
- cayenne powder: 1/2 teaspoon
- garlic powder: 1 teaspoon
- onion powder: 1 teaspoon
- canned corn, drained: two 12 oz cans
- fresh jalapenos, diced: 2-3 (1 if you prefer less spice)
- fresh green onion, chopped: 2 tablespoons
- pepper jack/monterey jack cheese: 1/2 cup (reserve half for topping)
- sharp/old cheddar cheese: 1/2 cup (reserve half for topping)
- tortilla chips: for serving
Instructions
- Prepare: Preheat the oven to 350° F.
- Mix: In a bowl, mix the softened cream cheese and sour cream using an electric mixer on high speed until smooth. Add the salt, pepper, cayenne, garlic, and onion powder and mix on low until incorporated.
- Combine: Fold in the corn, jalapenos, green onion, and only ¼ cup each of the pepper jack and cheddar cheese. Mix using a spoon until combined.
- Bake: Scoop the dip into a small baking dish and top with the remaining pepper jack and cheddar cheese. Bake the dip uncovered on the middle rack for 30-40 minutes until the cheese fully melts.
- Serve: Give the dip a few minutes to rest once removed from the oven, and serve with tortilla chips for dipping.
Equipment
Notes
If you like spice, then 2-3 jalapenos will be enough. If you aren’t so keen on spice, then you can use just 1 or half of 1 jalapeno and remove the seeds from the inside.
There are several ways to soften cream cheese, and it’s so worth it. You can leave the cream cheese on the kitchen counter for a couple of hours or heat it in the microwave in 10 second intervals until soft.
Scroll up to the full blog post for more recipe FAQs and Tips.
Please note that alternative ingredients are just suggestions and have not been tested.
Nutrition facts are estimates only.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: appetizer, dip
- Method: bake
- Cuisine: mexican