Ingredients
Dairy and Cream Base
- 16 oz. low-fat cream cheese, room temperature (2 bricks)
- ½ cup sour cream (Greek yogurt or mayo can also be used)
- 2 cups freshly shredded pepper jack cheese, divided (or Mexican blend cheese for milder flavor)
- 4 oz. low-fat feta cheese or Cotija cheese, crumbled
Produce
- 2 cloves garlic, minced
- 2 tbsp fresh lime juice (from 1 lime)
- 1 jalapeno pepper, chopped (leave seeds in for extra spice, remove for milder)
- 2 tbsp chopped red onion
- ½ cup chopped fresh cilantro
Pantry
- 2 tbsp hot sauce (Frank’s RedHot used; taco sauce for milder flavor)
- 30 oz. canned corn, fully drained and rinsed (2 cans; fresh or defrosted frozen corn can also be used)
Instructions
- Preheat the Oven and Prepare Dish: Preheat your oven to 350°F (177°C). Lightly spray a 9×13-inch baking dish with nonstick spray and set it aside for later.
- Blend Base Ingredients: In a high-powered blender or mixer, combine the room temperature cream cheese, sour cream, minced garlic, hot sauce, fresh lime juice, and 1 cup of the shredded pepper jack cheese. Blend the mixture until it’s smooth and fully combined, ensuring all flavors are integrated.
- Mix in Remaining Ingredients: Transfer the blended cream cheese mixture into a large mixing bowl. Add the remaining 1 cup of shredded cheese, drained corn, crumbled feta cheese, chopped jalapeno pepper, chopped red onion, and chopped fresh cilantro. Stir everything together thoroughly so that all ingredients are evenly incorporated.
- Assemble and Bake: Pour the prepared corn dip mixture into the sprayed baking dish, spreading it out evenly. If desired, sprinkle additional shredded cheese on top for an extra cheesy crust. Place the dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted, hot, and bubbly around the edges.
- Garnish and Serve: Once baked, remove the dip from the oven and garnish with extra cilantro, crumbled feta, and a drizzle or dollop of hot sauce to enhance flavor and presentation. Serve warm with chips, crackers, or vegetable sticks for dipping.
Notes
- You can substitute sour cream with Greek yogurt or mayonnaise for a different tang and texture.
- For a milder dip, remove the seeds from the jalapeno and use Mexican blend cheese instead of pepper jack.
- Fresh corn can be used instead of canned or defrosted frozen corn for a sweeter, fresher flavor.
- If you prefer a spicier dip, add extra hot sauce or leave jalapeno seeds in.
- This dip can be prepared ahead of time and baked just before serving for convenience.
- Serve with tortilla chips, toasted baguette slices, or raw veggies for dipping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Low Fat
