Description
This Hot Corn Dip Recipe is cheesy, a little spicy, and is always a crowd pleaser!
Ingredients
Scale
- 1 tablespoon butter
- 1 small onion, diced
- 1 teaspoon minced garlic
- 1 small red bell pepper, diced
- 4 cups corn kernels (frozen is fine)
- 8 ounces cream cheese, softened and cut into cubes
- 1 1/2 cups shredded Monterey Jack cheese or Mexican cheese blend
- 1/2 cup plain nonfat Greek yogurt
- 1/2 cup mayonnaise
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon chili powder
Instructions
- Preheat the oven to 350 degrees.
- In a large skillet, melt the butter. Add the diced onion and red bell pepper and sauté until softened, about 5 minutes. Add the garlic and let cook another minute. Remove from heat.
- Add the rest of the ingredients* and mix well. Transfer the mixture to a medium baking dish.
- Bake in the preheated oven until the dip is hot and bubbly, 20-30 minutes. Serve with tortilla chips. Enjoy!
Notes
*I like to add all the ingredients in the skillet and then transfer to the baking dish. If your skillet is not large enough, you can mix it all together right in the baking dish.
- Prep Time: 15 minutes
- Cook Time: 20-30 minutes
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 189
- Sugar: 5.3 grams
- Fat: 13 grams
- Carbohydrates: 12 grams
- Protein: 7.6 grams