Corn dip is an irresistible party dip with a creamy, cheesy flavor. This slightly spicy cream cheese-based corn-filled appetizer is a hit at every gathering. While some corn dips are served cold, we prefer our corn dips to be served warm, toasted, and bubbly. Follow our recipe and in 40 minutes you’ll have a warm dip perfect for serving at a Super Bowl party. Here’s everything you need to know.
How to make corn dip:
Make the base of the dip by combining cream cheese, sour cream, mayonnaise, lime juice, and seasonings with jalapeños, corn, Monterey Jack, feta, green onions, and cilantro. Once mixed, transfer the mixture to a baking dish, add more cheese and bake until golden and bubbly.
We love this dip as is, but there are so many ways to get creative. If you don’t like mayonnaise, you can use all sour cream (or Greek yogurt), but you’ll miss out on the tangy flavor that mayonnaise brings. Feta and Monterey Jack are my favorite cheeses for this dip, but feel free to mix them up to your liking. Cheddar cheese or cotija are also great options. Want to take this dip up even further? Add bacon for a smoky taste.
Corn dip offers:
We like to finish off our dips with a drizzle of hot sauce and a sprinkle of cilantro, but you can leave it out if you prefer to eat it without it. This dip is best served with tortilla chips (if you want to be fancy, try making your own tortilla chips), but you can also pair it with vegetables or toasted bread.
Have you made this recipe? Let me know how it went in the comments below!