5 from 1 vote
Jalapeno Corn Dip
Jalapeno Corn Dip
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 

This is a rich appetizer that will serve a large group, or you can serve it for a smaller group as a meal. Adapt the pepper quantity to your taste. You can add a variety of peppers for different heats and flavors. See notes below recipe for tips on working with hot peppers.

Category: Appetizer
Type: North American
Keyword: appetizer, dip
Servings: 12 as an appetizer
Ingredients
  • 1 block cream cheese ( 8 oz / 250 g)
  • 1 cup / 250 ml sour cream
  • 1 teaspoon / 5 ml salt
  • 1 teaspoon / 5 ml garlic powder
  • 1/4 teaspoon / 1.25 ml ground pepper
  • 2 tablespoons / 30 ml dried onion flakes
  • 1 tablespoon / 15 ml chopped cilantro (optional)
  • 1/2 cup / 125 ml finely chopped jalapenos (4-6 peppers) - remove seeds and white pith in the center before chopping
  • 2 cups / 500 ml corn kernels (fresh, frozen or canned)
  • 1 cup / 250 ml grated Cheddar
  • 1 cup / 250 ml grated mozzarella
  • 1/2 cup / 125 ml grated Parmesan or Asiago
  • 1/4 cup / 60 ml Chopped green onion or parsley for garnish (optional)
Instructions
  1. Preheat oven to 350 degrees F / 177 degrees C. Lightly grease a 9-inch / 23 cm pie dish.

  2. In large bowl, beat cream cheese with electric mixer until smooth. Add sour cream, salt, pepper, garlic powder, onion flakes and cilantro (if using) and beat until smooth. If you are doing this without an electric mixer, cut the cream cheese into small cubes - this will make it easier to beat it smooth.

  3. Stir in jalapenos, corn, and cheese. Spoon into prepared pie dish and smooth top. Bake for 35 minutes, or until top is lightly browned and dip is bubbling. Sprinkle with chopped green onions or parsley (if using) before serving. Serve hot.

Recipe Notes

You can prepare the dip in advance and keep in fridge for up to 24 hours before baking. It will take 5 - 10 minutes longer to heat through in the oven.

Leftovers can be stored in fridge and reheated or eaten cold.