Corn Dip with Cream Cheese
Cheesy hot corn dip with jalapeño, pepperjack cheese, fresh corn, and Greek yogurt. The ultimate corn and cheese dip!
Servings: 10 people
Ingredients
- 4 ears corn, shucked and kernals removed 2 ¾ cups
- 8 oz cream cheese
- ½ cup Greek yogurt
- 1 jalapeño pepper finely diced
- 3 oz shredded jack cheese 1 cup
- 1 teaspoon Chili powder
- 1 teaspoon Kosher salt
- 3 oz shredded Pepperjack cheese 1 cup
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Spray a 9-inch tart pan or an 8-inch square pan with nonstick spray.
- In a large mixing bowl, mix together the corn kernels, cream cheese, Greek yogurt, jalapeño, shredded jack cheese, chili powder, and kosher salt until well combined. Spread the mixture evenly into the prepared pan. Top evenly with the shredded pepperjack cheese.
- Bake the dip for 35 minutes, or until it is hot, bubbly, and golden brown.
Notes
- This dip is mild, but if you are sensitive to spice, substitute the pepperjack cheese for more jack cheese. Alternatively, to increase the spice, substitute the jack cheese for more pepperjack cheese.
