Cheesy Hot Corn Dip
Cheesy hot corn dip is an easy appetizer to make for your next party or game day! Fire roasted corn, green chiles, and flavorful spices give it tons of flavor, while cream cheese and Greek yogurt make it extra creamy.
Servings: 10 servings
Ingredients
- 1 tablespoon butter
- 3 green onions sliced thin
- 1 red bell pepper diced
- 15 ounces frozen corn defrosted
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 4 ounces diced green chiles
- 2 tablespoons chopped cilantro
- 1 tablespoon fresh lime juice
- 8 ounces cream cheese room temperature (full fat or low fat)
- 1 cup full fat plain Greek yogurt room temperature
- 1 1/2 cups shredded Colby Jack cheese or Cheddar, Monterey Jack
Instructions
- Preheat oven to 350° F. Spray an 8x8 or similar size baking dish with cooking spray.
- In a mixing bowl whisk together the cream cheese, Greek yogurt, and half of the cheese until smooth. Set aside.
- Melt the butter in a large skillet over medium heat. Add in the red bell pepper, green onion, and corn and season with salt, pepper, and the dried spices. Stir together and cook until the onions and peppers have softened, about 3 minutes.
- Stir in the green chiles and cilantro. Turn off the heat and stir in the lime juice.
- Pour the corn mixture in with the cream cheese mixture and stir together until combined. Taste for seasoning. Pour the dip into the prepared baking dish and smooth it into an even layer. Top with the remaining cheese.
- Bake uncovered on the middle rack of the oven for 20-25 minutes or until the cheese is melted and the dip is warmed through. Remove the dip from the oven and garnish with extra green onions and cilantro. Serve immediately with tortilla chips.
Notes
Make ahead - The dip can be prepped up to 24 hours in advance. Cover and store in the fridge then an hour before baking let it sit out on the countertop to come to room temperature. Bake at 350° F. for 20-30 minutes or until warmed through.
Storage - Leftover corn dip will keep for up to 4 days in an airtight container in the fridge. Reheat in the microwave or in the oven at 350° F. until warmed through.
Tip - Don't replace full fat Greek yogurt with non-fat or low-fat or the dip may separate and get a grainy texture while baking.
Nutrition
Calories: 226kcal | Carbohydrates: 14g | Protein: 10g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 46mg | Sodium: 258mg | Potassium: 242mg | Fiber: 2g | Sugar: 2g | Vitamin A: 705IU | Vitamin C: 8mg | Calcium: 191mg | Iron: 1mg