Imported from the web
Jalapeño Popper Corn Dip
A creamy and spicy dip that elevates the classic jalapeño popper flavor with the addition of sweet corn. Perfect for using frozen or canned corn, it features a bubbly mozzarella topping and works beautifully as an appetizer or even an enchilada filling.
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Ingredients
- 1.5 cup corn kernels (frozen or canned)
- 2 tbsp jalapeño pepper (chopped and seeded, or more to taste)
- 0.5 tsp salt
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 4 oz mozzarella cheese (shredded, plus more for sprinkling)
- 4 oz cream cheese (at room temperature)
Steps
- 1
Preheat the oven to 375 degrees F (190 degrees C).
- 2
In a bowl, combine the corn kernels, chopped jalapeños, salt, garlic powder, onion powder, 4 ounces of shredded mozzarella, and the softened cream cheese.
- 3
Use a fork to mash the ingredients together until they are thoroughly combined.
- 4
Spread the dip mixture into a 1-quart baking dish and smooth the top with the back of a spoon.
- 5
Sprinkle the top of the dip with additional mozzarella cheese.
- 6
Bake in the preheated oven until the dip is hot and bubbly and the cheese on top is lightly browned, about 20 minutes.
Notes
Serve this dip warm with corn chips or tortilla chips. If you have leftovers, they make an excellent filling for enchiladas.
Nutrition per serving
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