Roasted Corn and Jalapeño Dip
User Reviews
5
9 reviews
Excellent
-
Servings
2 cups
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Course
Appetizer, Condiments, Others
Roasted Corn and Jalapeño Dip
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This Roasted Corn and Jalapeño Dip is full of sweet corn, spicy jalapeno and loads of cheese! An easy and delicious appetizer.
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Ingredients
- 1 Cup corn white or yellow, whole kernel frozen
- 1 Tablespoon jalapeño add more for spicy dip, finely chopped, seeds and veins removed
- 4 ounces cream cheese softened
- ½ Cup yogurt plain, Greek
- ¼ Cup mayonnaise
- ¼ teaspoon black pepper cracked
- ¼ teaspoon salt sea salt
- ¼ teaspoon cumin
- ¼ teaspoon garlic powder
- 1½ Cup Italian blend shredded cheese divided
Instructions
- Preheat oven to 350°F
- Spread corn in an even layer onto baking sheet that has been sprayed with nonstick.
- Bake for 25 minutes or until corn begins to brown (stir once while cooking).
- Pick out any tough kernels.
- Combine cream cheese, Greek yogurt, mayonnaise, pepper, salt, cumin, garlic powder, jalapeno, roasted corn and 1 cup shredded cheese.
- Transfer to oven safe dish and top with remaining cheese.
- Bake at 350°F for 25 minutes then broil on high for 3 minutes to brown top.
- Serve immediately with crackers, bread or chips.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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