An easy spicy Jalapeño Corn Dip that you can put together and refrigerate for the easiest and tastiest appetizer! The perfect amount of spice and creamy goodness!
Prep Time: 10 minutesmins
Total Time: 2 hourshrs10 minutesmins
Servings: 8cups
Author: Shweta
Ingredients
2canscorn, drained,, 15.25 oz
1cupsour cream
1package cream cheese,, softened
1cupbell peppers,, diced
1mediumjalapeño,, seeded and diced
2clovesgarlic,, minced
½cupgreen onions,, chopped
¼cupcilantro,, chopped
1cupshredded cheese,, I used shredded Mexican Blend
4ozcan diced green chiles
1cuppickled jalapeños,, roughly chopped
salt, if desired
Instructions
In a large bowl, mix sour cream and cream cheese until well combined.
Add corn, bell peppers, jalapeño, garlic, green onions, cilantro, cheese, green chiles, and pickled jalapeños (and salt if using). Combine thouroughly until all ingredients are mixed well.
In a serving tray or a baking dish of your choice (I used an 11 x 7 tray), pour your corn dip and spread evenly. Top with additional cilantro, jalapeños, cheese, or green onions if desired.
Refrigerate for at least 2 hours. Overnight is better for additional flavor. Serve cold with chips, pita bread, or crackers.
Notes
If you prefer less spicy, decrease the jalapeño quantity. If you prefer more spicy, add an extra jalapeño.
Storage:
Store in an airtight container for 4-5 days in the refrigerator.