Southwest Corn Dip
A creamy and zesty dip perfect for any gathering, whether served hot or cold.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Baking or Chilling
- Cuisine: Southwest
- Diet: Vegetarian
Ingredients
Scale
- 30 oz Southwest Corn with Poblano and Red Peppers (2 cans)
- 1 cup Shredded Cheddar Cheese (or Cotija cheese)
- 1/2 tsp Taco Seasoning (more or less to taste)
- 2 tbsp Sour Cream
- 1/2 cup Mayo
- 1/2 cup Cream Cheese
- 4 Green Onions (chopped, reserve some for garnish)
- 14 oz Tortilla Chips (for dipping)
Instructions
- Prep your ingredients: Start by gathering and prepping all your ingredients. Drain and rinse the canned corn; chop the green onions. You want this dip to come together smoothly, so prep is key!
- Mix the base: In a large mixing bowl, blend the cream cheese and mayo until you have a smooth, luscious base. A hand mixer makes this super quick!
- Stir in the flavors: Once your base is creamy, mix in the sour cream, taco seasoning, and half of the green onions. Taste a little to see if you want to adjust the seasoning.
- Add the corn and cheese: Gently fold in the southwest corn and the shredded cheddar cheese, ensuring everything is well coated.
- Chill or heat: Cover and refrigerate for at least an hour for a chilled dip, or bake at 350°F (175°C) for 20-25 minutes for a warm dip.
- Garnish time: Once out of the oven or fridge, sprinkle the reserved green onions on top.
- Serve: Serve this dip with tortilla chips or fresh veggie sticks.
Notes
Add lime juice or extra cheese for a flavor boost before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg
Keywords: corn dip, southwest dip, appetizer, creamy dip, party snack