Jalapeno Corn Dip
This creamy jalapeño corn dip is warm, cheesy, and bubbly with just the right kick. The easiest party dip you'll ever make!
Servings: 15 servings
Calories: 145kcal
Ingredients
- 3 cups corn fresh, frozen or canned, drained
- 8 ounces cream cheese
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 4 jalapenos diced (plus extra for slicing and topping, optional)
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
Instructions
- Preheat the oven to 375° F. Spray a medium baking dish (about 8 x 11 inches) with nonstick cooking spray.
- In a large mixing bowl, combine the cream cheese and sour cream until smooth and well combined.8 ounces cream cheese, 1 cup sour cream
- Add the corn, cheddar cheese, diced jalapenos, chili powder, garlic powder, salt, pepper, and smoked paprika. Stir until evenly mixed.3 cups corn, 1 cup shredded cheddar cheese, 4 jalapenos, 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon smoked paprika
- Transfer the mixture to the prepared baking dish and spread into an even layer.
- Bake for 30–35 minutes, or until the dip is hot and bubbly.
Notes
Substitutions and Variations:
- Use Monterey Jack or Pepper Jack cheese in place of cheddar.
- Add crumbled bacon for extra flavor.
- Substitute canned green chiles for some of the jalapenos for a milder dip.
- Stir in diced red bell pepper for additional color and sweetness.
- Serve with tortilla chips, crackers, or a sliced baguette.
- Pair with fresh vegetables such as celery, bell peppers, or cucumber slices.
- Use as a topping for baked potatoes or grilled chicken.
Nutrition
Serving: 1serving | Calories: 145kcal | Carbohydrates: 9g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 181mg | Potassium: 125mg | Fiber: 1g | Sugar: 3g | Vitamin A: 532IU | Vitamin C: 6mg | Calcium: 85mg | Iron: 0.2mg