Hot Corn Dip
This easy, creamy, bubbling Hot Corn Dip is perfect for parties and gatherings. Spiked with fresh jalapeño, crumbled feta, paprika and your favorite hot sauce this corn dip recipe is a real crowd-pleaser, finished off with fresh cilantro and served with crunchy tortilla chips.
Servings: 4 servings
Ingredients
- 8 ounces cream cheese
- ¼ cup sour cream
- 1 tbsp hot sauce
- 1 tsp paprika
- 1 cup shredded pepper jack cheese divided
- 15 oz can corn divided
- 1 cup crumbled feta
- 1 jalapeno diced
- 1 red onion minced
- fresh cilantro to serve
- tortilla chips to serve
Instructions
- Pre-heat the oven to 350F and prep an approx 8x12 baking dish with cooking spray or butter.
- By hand or using a hand mixer beat together the cream cheese, sour cream, hot sauce, paprika and half the shredded cheese until smooth. Then stir in the corn, most of the feta, the diced jalapeños, and most of the red onion.
- Transfer the mixture into the prepared baking dish and smooth the top. Scatter with the remaining cheese.
- Bake for 30 minutes until the dip is bubbling around the edges and the cheese has browned. Leave to rest for 10 minutes before serving scattered with fresh cilantro and the reserved feta and red onion, with tortilla chips on the side.
Notes
This dip can be assembled up to a day ahead and baked from the refrigerator.
Nutrition
Calories: 833kcal | Carbohydrates: 104g | Protein: 16g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 124mg | Sodium: 1152mg | Potassium: 195mg | Fiber: 1g | Sugar: 92g | Vitamin A: 1309IU | Vitamin C: 10mg | Calcium: 472mg | Iron: 1mg
