DESCRIPTION
This cheesy corn dip has a base of sour cream and cream cheese and is so easy to make. I love the corn flavor and bit of spice.
If you’d like to serve this dip hot, see post above for instructions.
Ingredients
Units
Scale
- 1 cup sour cream
- 8 oz. cream cheese, softened
- 1 tsp. cumin*
- 1 tsp. garlic powder
- 1/2 tsp. chili powder
- 1/2 tsp. smoked paprika
- 1/4 tsp. salt
- 1 cup shredded Cheddar cheese
- 2 cups thawed frozen corn
- 1/2 red bell pepper, finely chopped
- 1–2 fresh jalapeños, seeded and finely minced**
- 1/4 cup green onion
Instructions
- Into a large bowl measure the sour cream and cream cheese. Use an electric hand mixer to beat it all together until smooth.
- Add the cumin, garlic powder, chili powder, smoked paprika, and salt. Beat until evenly colored.
- Stir in the Cheddar, corn, bell, pepper, jalapenos, and green onion. Transfer to dip bowl.
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Notes
*Instead of the cumin, garlic powder, chili powder, smoked paprika, and salt, you can use 1 tablespoon of taco seasoning, which is equivalent to half of a 1 ounce packet.
**You can use jarred pickled jalapeño slices instead. Mince them up and use 1-2 tablespoons.