Cheesy Cream Cheese Corn Dip
This Cheesy Cream Cheese Corn Dip is the ultimate party appetizer. A creamy blend of sour cream, cream cheese, and sharp cheddar is spiked with smoky cumin and paprika, then studded with sweet corn and crunchy peppers. It takes only 15 minutes to prep and requires no cooking, making it perfect for game days, potlucks, and family gatherings.
Equipment
- Large mixing bowl
- Hand Mixer or Spatula
- Knife and cutting board
Ingredients
The Base
- 1 cup sour cream
- 8 oz cream cheese softened to room temperature
The Spices
- 1 tsp cumin
- 1 tsp garlic powder
- 0.5 tsp chili powder
- 0.5 tsp smoked paprika
- 0.25 tsp salt
Mix-ins
- 1 cup Cheddar cheese shredded
- 2 cups frozen corn thawed and patted dry
- 0.5 red bell pepper finely chopped
- 2 fresh jalapeños seeded and minced (adjust to taste)
- 0.25 cup green onion chopped
Instructions
- Whip the Base: In a large mixing bowl, combine the softened cream cheese and sour cream. Beat with a hand mixer or spatula until smooth and lump-free.
- Add Seasonings: Add the cumin, garlic powder, chili powder, smoked paprika, and salt. Stir vigorously to ensure the spices are evenly distributed throughout the cream base.
- Fold in Ingredients: Gently fold in the shredded Cheddar cheese and thawed corn. Ensure the corn is dry before adding to prevent a watery dip.
- Add Veggies: Stir in the chopped red bell pepper, minced jalapeños, and green onions until well combined.
- Chill and Serve: Cover and refrigerate for at least one hour to let flavors meld. Serve cold with corn chips or veggies.
Notes
For a hot version, bake at 350°F (175°C) for 20 minutes until bubbly.