Creamy Baked Corn Dip
User Reviews
5
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Prep Time
10 mins
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Cook Time
28 mins
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Total Time
38 mins
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Servings
12 servings
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Calories
233 kcal
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Course
Appetizer, Condiments, Snacks
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Cuisine
American
Creamy Baked Corn Dip
Description
Creamy Baked Corn Dip combines soft cream cheese and sour cream as the base, creating a rich and smooth foundation. The inclusion of thawed or drained corn kernels adds a sweet and slightly crisp element, balanced by mild diced green chilies and diced red bell pepper for flavor and color. Crumbled cooked bacon introduces a smoky, savory note, while freshly chopped cilantro brightens the dip. Chili powder and cumin season the mixture with mild heat and earthiness, complemented by salt and pepper.
The dip is spread into a baking pan and topped with shredded cheddar cheese, which melts and browns slightly during a 30-minute bake until bubbly. This process melds the ingredients into a warm, creamy, and cheesy appetizer. The recommended garnishes of additional corn, bell pepper, bacon, and cilantro are visual and flavor enhancers. Serving immediately with tortilla chips delivers a satisfying combination of creamy, crunchy, and savory flavors suitable for game day or casual entertaining.
The recipe supports preparing the unbaked dip a day in advance, which can be refrigerated, helping with meal planning for occasions. Adjusting the mild green chilies to diced jalapeños can increase spiciness if desired.
Ingredients
- 4 ounces cream cheese softened
- ½ cup sour cream
- 3 cups corn kernels thawed or drained
- ½ cup red bell pepper diced
- 4 ounces green chilies drained, 1 can, mild, diced
- ½ cup Bacon cooked and crumbled
- ¼ cup cilantro chopped, fresh
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups cheddar cheese divided, shredded
- garnish as desired see notes
Instructions
- Preheat the oven to 350°F and spray an 8x8 baking pan with cooking spray.
- In a large bowl, cream together the cream cheese and sour cream.
- Add corn kernels, red bell pepper, green chilies, bacon, cilantro, chili powder, cumin, salt, pepper and 1 cup of shredded cheese to the bowl.
- Stir until all ingredients are thoroughly combined and spread the dip into the prepared baking pan.
- Sprinkle the remaining ½ cup shredded cheese on top.
- Bake for 30 minutes or until dip is bubbly and cheese is melted.
- Garnish with additional corn, peppers, bacon and cilantro if desired.
- Serve immediately with tortilla chips.
Notes
- Softening cream cheese before mixing helps create a smooth base but doesn't require complete smoothness since baking will melt it further.
- For a spicier version, substitute mild green chilies with diced jalapeños.
- Prepare the dip ahead and refrigerate uncooked for up to 24 hours before baking to save time on the occasion.
- Garnish with extra corn, peppers, bacon, and cilantro for added texture and color before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Calories | 233 | 12% |
| Carbohydrates | 15g | 5% |
| Protein | 8g | 16% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 46mg | 15% |
| Sodium | 415mg | 17% |
| Potassium | 211mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1045IU | 21% |
| Vitamin C | 17.7mg | 20% |
| Calcium | 184mg | 18% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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