Do I have to use cream cheese?

No, but we do recommend using a soft cheese like cream cheese as a binder for the other cheese. Goat cheese would be a good substitution.

I don't have a cast iron skillet, what do I use?

Use an oven safe baking dish. It won't keep the corn dip hot as long as a cast iron skillet, but it works just as well. Remember, never place a cold glass or ceramic baking dish in a hot oven. The temperature difference can cause the dish to crack.

How do I serve this dip?

Serve this spicy corn dip hot with tortilla chips, bread, crackers, or fresh veggies.

Is this dip really spicy?

The cheesy corn dip has a nice heat as written, but I wouldn't consider it spicy. If worried about the heat level in this dip, start with 1/2 the amount of peppers listed and taste as you go. For a more thorough discussion of hot peppers, visit our Jalapeño Breakfast Casserole post.

Baked Cheesy Corn Dip - Appetizer Bliss

Name: Baked Cheesy Corn Dip
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 8 ounces cream cheese; 3 ounces (⅔ cup) Monterey Jack cheese, shredded; 2 ounces (½ cup) cheddar cheese, shredded; 2 ounces (¼ cup) Greek Yogurt; 1 large chili pepper, roasted, peeled, seeded, and diced (Pueblo, hatch, jalapeño) this is about 1 ½ ounces of roasted pepper; 1 can (15 ounce) corn kernels, drained (9 ounces fresh or frozen); 2 Tablespoons chives or green onions, diced; Salt and pepper to taste; Tortilla chips - for serving

Description

This baked cheesy corn dip is a sure crowd-pleaser! Packed with a cheesy trio of cheddar, cream cheese, and Monterey Jack, along with sweet corn and flavorful roasted peppers, it's ready in just 30 minutes. This irresistible dip is the perfect addition to any holiday or game day snack table!

Ingredients

Scale

8 ounces cream cheese
3 ounces (⅔ cup) Monterey Jack cheese, shredded
2 ounces (½ cup) cheddar cheese, shredded
2 ounces (¼ cup) Greek Yogurt
1 large chili pepper, roasted, peeled, seeded, and diced (Pueblo, hatch, jalapeño) this is about 1 ½ ounces of roasted pepper
1 can (15 ounce) corn kernels, drained (9 ounces fresh or frozen)
2 Tablespoons chives or green onions, diced
Salt and pepper to taste
Tortilla chips - for serving

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Instructions

Preheat oven to 400°F.
Add cream cheese, shredded Monterey Jack cheese, shredded cheddar cheese, and Greek yogurt to a large mixing bowl. Mix everything together until well combined. We use a hand mixer for this step.
Add diced, roasted chilis, corn kernels, chives or green onions, salt, and pepper to the cheese mixture and stir with a spoon until everything is well mixed.
Transfer mixture to an 8” cast iron skillet (or an oven safe baking dish).
Bake for 20-30 minutes or until cheese is bubbling throughout the dish and the top is lightly browned.
Serve hot with tortilla chips.

Notes

Substitutions and additions. Use canned, frozen, or fresh corn kernels. Substitute goat cheese, white cheddar, or gruyere for some of the cheese. Use sour cream instead of Greek yogurt. Add crispy bacon, crispy prosciutto, or black beans to the mix before baking. Top hot dip with diced tomatoes before serving.

Peppers. If worried about the heat of the peppers, begin with 1/2 the amount and taste before adding more. Increase the heat by using more peppers or a hotter pepper. Decrease the heat by using less peppers or a milder pepper. See post above for more information about the heat of peppers.

The cheese will start bubbling around the edges first, but continue baking until the cheese in the middle is melted and hot. If the top is browning too quickly, cover with a sheet pan or foil and continue baking until the cheese is melted throughout.

Make this ahead of time and store in the refrigerator up to 5 days until ready to bake. If the dip is cold when it goes in the oven, it may take a few extra minutes to bake. REMEMBER: Never place a cold dish - especially glass or ceramic - into a hot oven, as the temperature difference can cause the dish to break.

Serve with tortilla chips, sliced bread, fresh veggies; celery, jicama, carrots. Excellent served on tacos, burritos, or taco salads.

Equipment. We use a hand mixer to combine the cheese but you can definitely do this with a large spoon and some work. We like baking this in a cast iron skillet, but you can also use an oven safe baking dish.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Dips and Spreads
Cuisine: American

Nutrition

Serving Size: 2 ounces
Calories: 145
Sugar: 2.9 g
Sodium: 281.7 mg
Fat: 10.1 g
Carbohydrates: 10.6 g
Protein: 5 g
Cholesterol: 24.6 mg