Jalapeño Corn Dip
Jalapeño Corn Dip is creamy and delicious with the perfect blend of spices. The easiest dip to make for the holidays, game day parties and more!
Servings: 6
Ingredients
- 3 cups Frozen Corn Kernels
- 1 Fresh Jalapeño deseeded and chopped
- 1 teaspoon Salt
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- 8 ounces Cream Cheese softened at room temperature
- ½ cup Sour Cream
- 8 ounces Pepper Jack Cheese shredded
- Fritos for serving
Instructions
- Preheat the oven to 375 degrees F and spray a 2-3 quart baking dish or pie pan with a non-stick cooking spray.
- With a sturdy spatula or spoon mix all the ingredients together.
- Press this mixture into the bottom of the baking dish or pie pan.
- Bake for 30-40 minutes until the dip is bubbly and the top of the dip is golden brown.
- Remove from the oven, let it rest for at least 5 minutes and then the dip is ready to serve with Fritos and enjoy!
Notes
Any 2-3 quart baking dish can be used for this recipe or an 8X8 baking dish or a pie pan to make this dip in.
Shred your own cheese for this recipe for the best flavor and results for this dip recipe.
You can use canned corn in this recipe if you prefer. Drain all the liquid off the corn before mixing it in with the other ingredients. If you use frozen corn, you do not need to thaw it out before mixing it with the other ingredients.
This dip is best served warm but you can refrigerate any leftovers in an airtight container for up to 4-5 days. Reheat the dip in the oven when serving as this dip is best served warm.
Nutrition
Calories: 394kcal | Carbohydrates: 23g | Protein: 15g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 83mg | Sodium: 743mg | Potassium: 358mg | Fiber: 2g | Sugar: 2g | Vitamin A: 946IU | Vitamin C: 9mg | Calcium: 343mg | Iron: 1mg
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