Description
This Hot Corn Dip is a cheesy and flavorful appetizer that’s perfect for parties, game days, or any occasion. It’s made with a blend of corn, cream cheese, sour cream, and spices, then baked to bubbly perfection with a generous topping of Colby Jack cheese.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1/2 onion, diced
- 1 red bell pepper, diced
- 1 jalapeño, seeds removed and diced
- 2 (15-ounce) cans corn, drained
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 2 cups Colby Jack cheese, shredded and divided
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- Salt and pepper, to taste
- Sliced green onion, for garnish
Instructions
- Sauté vegetables: Preheat oven to 400°F (200°C). In a saucepan, heat olive oil over medium-high heat. Sauté onion, red pepper, and jalapeño until tender.
- Combine ingredients: In a bowl, combine the sautéed vegetables, corn, cream cheese, sour cream, 1 cup of Colby Jack cheese, chili powder, garlic powder, paprika, salt, and pepper. Stir until well combined.
- Bake: Spread the mixture into a 2-quart casserole dish or small skillet. Sprinkle with the remaining cheese. Bake for 15-20 minutes, or until hot, bubbly, and golden brown.
- Serve: Garnish with green onions and serve hot with tortilla chips or crackers.
Notes
- You can use fresh or frozen corn instead of canned corn.
- If you don’t have Colby Jack cheese, you can use a different type of cheese, such as cheddar or Monterey Jack.
- For a spicier dip, add more jalapeño or a pinch of cayenne pepper.
Nutrition
- Serving Size: 1 Serving
- Calories: 340kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg
