Mexican Corn Dip 2 Ways | Hot or Cold Appetizer | Crowd Pleaser!

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

cotija cheese

🥗Healthier: feta cheese

💰Cheaper: parmesan cheese

Feta provides a similar salty flavor at a lower cost

Start by whipping 8 oz of cream cheese in a stand mixer (or use a hand mixer).

Add in grated onion and garlic (pre-cut garlic is used).

Mix in 1/2 cup mayonnaise and 1/2 cup Greek yogurt (or sour cream).

Incorporate the can of Southwest Mexican corn after draining it.

Add in half a can of diced jalapeno peppers and the can of diced green chilies.

Mix everything together gently until combined.

Stir in approximately 2 cups of fresh grated cheddar cheese.

Add 1 teaspoon of ground cumin and 1 teaspoon of chili powder for extra flavor.

For the cold dip, transfer the mixture to a bowl and garnish with extra grated cheese (and optional cilantro or candied jalapenos).

For the hot dip, place the mixture into a ceramic pie plate or glass dish, garnish with cheese, and bake at 350°F for about 20 minutes until hot and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens