Creamy Corn Cheddar Dip (Print Version)
Creamy, savory blend of sweet corn and cheddar with a hint of spice. Baked until bubbly and golden.
# What You Need:
→ Vegetables
01 - 2 cups corn kernels, fresh, canned, or frozen and thawed
02 - 1 small red bell pepper, finely diced
03 - 2 green onions, thinly sliced
04 - 1 jalapeño, seeded and finely chopped
→ Dairy
05 - 1 cup cream cheese, softened
06 - 1 cup sour cream
07 - 1 ½ cups shredded sharp cheddar cheese
08 - ½ cup shredded Monterey Jack cheese
→ Seasonings
09 - 1 teaspoon garlic powder
10 - ½ teaspoon smoked paprika
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper
→ Garnish
13 - 2 tablespoons chopped fresh cilantro
# Preparation Steps:
01 - Preheat oven to 350°F.
02 - Combine cream cheese and sour cream in a large mixing bowl. Stir until smooth and creamy.
03 - Add corn, red bell pepper, green onions, jalapeño, cheddar cheese, Monterey Jack cheese, garlic powder, smoked paprika, salt, and black pepper. Mix until thoroughly incorporated.
04 - Spoon the mixture into a 9-inch oven-safe baking dish and spread into an even layer.
05 - Bake for 25 minutes until hot and bubbly with a lightly golden top.
06 - Remove from oven and let cool for 5 minutes. Sprinkle with chopped cilantro if desired.
07 - Serve warm with tortilla chips, crackers, or sliced vegetables.
# Expert Advice:
01 -
- It comes together in minutes but tastes like you spent all day on it
- The combination of sweet corn and smoky spices is completely addictive
02 -
- Cold cream cheese creates lumps that never fully disappear no matter how long you mix
- Letting the dip rest for those five minutes after baking makes it easier to scoop
03 -
- Grate your own cheese instead of buying pre shredded for better melting
- Room temperature ingredients blend together so much more easily