Creamy Jalapeno Corn Dip With Cream Cheese (No-Bake)
This Creamy Jalapeno Corn Dip With Cream Cheese is a delicious dip, loaded with spices and veggies. It's the ultimate appetizer - perfect for game day or Cinco de Mayo!
Servings: 12
Calories: 131kcal
Ingredients
- 6 oz cream cheese room temperature
- ¼ cup sour cream
- 2 tablespoon mayonnaise
- 2 tablespoon lime juice
- ½ tsp salt
- ½ teaspoon garlic powder
- ½ teaspoon freshly ground pepper
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ⅓ teaspoon cayenne pepper
- 2 cups frozen corn (allow it to thaw - you can also use canned corn)
- ¾ cup shredded Mexican blend or cheddar cheese
- ¼ cup fresh jalapenos finely diced
- ¼ cup green onions sliced
- ¼ cup red bell pepper finely chopped
- ¼ cup fresh cilantro chopped
Instructions
- In a mixing bowl, combine cream cheese, mayonnaise, sour cream, lime juice salt, garlic powder, black pepper, paprika, chili powder, cumin, and cayenne pepper. Mix with a hand mixture, or a large spoon until everything is smooth.
- Add the remaining ingredients (the corn, shredded cheese, jalapenos, green onions, red bell peppers, and cilantro) and stir together until everything is well incorporated into the cheese and sour cream mixture.
- Transfer to a serving bowl and serve with chips, veggies, crackers, or bread.
Notes
- Serve it hot: To make this hot, heat your oven to 350 and place in the oven, covered for about 10 minutes, or until the cheese is warm and bubbly.
- Crockpot: Heat the creamy corn dip in the slow cooker on low for 2-3 hours for an easy hot dip.
- Store for up to 3 days in the refrigerator in an airtight container.
Nutrition
Calories: 131kcal | Carbohydrates: 9g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 25mg | Sodium: 203mg | Potassium: 141mg | Fiber: 1g | Sugar: 1g | Vitamin A: 497IU | Vitamin C: 10mg | Calcium: 70mg | Iron: 0.4mg
