Description
A creamy, cheesy, and spicy corn dip loaded with jalapeños, perfect for parties or a cozy night in.
Ingredients
- 2 (15 ounce) cans corn, drained
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup chopped pickled jalapeños, drained
- 1/4 cup shredded cheddar cheese
- 1/4 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro (optional)
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine the drained corn, softened cream cheese, sour cream, mayonnaise, and chopped pickled jalapeños.
- Stir until well combined and creamy.
- Fold in the shredded cheddar cheese and Monterey Jack cheese.
- If using, stir in the chopped fresh cilantro.
- Season with salt and pepper to taste.
- Pour the mixture into a small baking dish or oven-safe skillet.
- Bake for 20-25 minutes, or until the dip is heated through and bubbly.
- Serve hot with tortilla chips, crackers, or vegetable sticks.
Notes
- For a spicier dip, use fresh jalapeños instead of pickled, and leave some of the seeds in.
- You can add other ingredients like cooked bacon, green chilies, or red bell peppers.
- If the dip is too thick, you can add a tablespoon or two of milk or heavy cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer/Dip
- Method: Baking
- Cuisine: American