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If you love palak paneer, then you’re going to love this Palak Paneer Dip with Corn using Trader Joe’s Frozen Palak Paneer. In just 30 minutes, you can make a creamy, cheesy Indian fusion dip that’s perfect for parties or snack time. Using frozen Trader Joe’s palak paneer makes this recipe a total shortcut – no need to make palak paneer from scratch – while still giving you all the traditional flavors of a classic palak paneer recipe. A definite crowd-pleaser!
Palak Paneer Dip with Corn
I’ve been wanting to create a twist on the classic spinach and corn dip for some time. It’s a crowd favorite, but honestly, it’s so overdone – so I knew I had to think outside the box. That’s how this Palak Paneer Dip came to life!
Now, I know making palak paneer from scratch is no small feat – and let’s be real, who’s actually going to make traditional palak paneer to turn it into a dip? If I were making Palak Paneer the Punjabi way, I’d be tempted to eat it with roti or rice instead of scooping it with chips. Lol.
That’s when the idea of using frozen Trader Joe’s Palak Paneer (yes, it’s good) came in – an easy shortcut that lets you enjoy all the flavors in a fun dip form without the extra effort.
I first made this Indian Fusion dip over Friendsgiving, and it was a total hit. It’s quick, easy, and definitely a keeper for any party or snack time. If you love this, you might also enjoy my other Punjabi Recipes and Paneer recipes for more crowd-pleasing ideas.
Ingredients for Palak Paneer Dip
- Trader Joe’s Frozen Palak Paneer – You need 2 packets of Trader Joe’s frozen palak paneer for this recipe, however any frozen palak paneer from your local Indian grocery store works too.
- Frozen Corn – I used frozen fire-roasted corn from Whole Foods, however you may use any frozen corn. Rinse it under warm water for 1 minute, then drain.
- Cream Cheese – Use room temperature cream cheese so it melts into the dip.
- Cheese – I used shredded Mexican cheese blend. Use half a cup of cheese in the dip, and the other half on top of the tip.
- Ginger, Garlic & Green Chilies – I used additional ginger, garlic, and green chilies for extra flavor.
*See the recipe card below for full information on ingredients and quantities.*
How to Make Palak Paneer Dip with Corn
Heat Frozen Palak Paneer
Step 1. In a pot, add 2 packets of Trader Joe’s frozen Palak Paneer and 3 tablespoons of water.
Step 2. Cover with a lid and heat on low to medium heat.
Step 3. Once done, the palak paneer should be heated through, and the paneer should be soft. Turn off the stove.
Step 4. Use a potato masher to mash the paneer lightly.
Flavor Palak Paneer
Step 5. Heat a pan on medium heat. Once hot, add oil, then cumin seeds. Sauté for 30 seconds.
Step 6. Next, add ginger, garlic, and green chilies, and sauté for 1 minute, until fragrant.
Step 7. Then add the rinsed and drained frozen corn. Sauté for a minute.
Step 8. Add the heated palak paneer and cook for a minute.
Step 9. Now add the spices – coriander powder, garam masala, and red chili powder. Stir and cook for a minute.
Step 10. Add cream cheese and gently stir it into the palak paneer and corn. Cook for 3-4 minutes.
Step 11. Add 1/2 cup of shredded cheese and stir. Turn off the stove. Adjust salt as needed.
Step 12. Transfer the dip to a greased baking dish.
Bake Dip
Step 13. Top with another 1/2 cup of cheese. Cover the dip with foil and bake at 375 degrees for 20 minutes, then 5 minutes uncovered, and finally broil for 2 minutes to brown the top.
Step 14. Let the dip sit for 10 minutes before digging in. Enjoy with tortilla chips.
Recipe Tips
- Trader Joe’s Palak Paneer – First, heat the frozen palak paneer in a pot with a couple of tablespoons of water, then add it to the dip portion of the recipe.
- Cream Cheese – The cream cheese should be at room temperature so it melts seamlessly into the dip.
How to Serve
- Serve palak paneer dip with tortilla chips. You can also serve it with naan dippers, but it may get heavy.
- Additionally, you can add them to small tacos with lettuce, pico de gallo, and hot sauce, creating palak paneer tacos.
Make-ahead Option
You can prepare the palak paneer dip a day ahead, and skip baking. Bake it fresh right before serving for the best flavor and texture.
Storage
Store any leftovers in an airtight container in the fridge for 2–3 days. Reheat before serving if you prefer it warm.
Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me so I can see your creations. I’m happy to share and mention you. Thank you!
Palak Paneer Dip with Corn using Trader Joe’s Frozen Palak Paneer
INGREDIENTS
For Palak Paneer
- 20 ounces frozen Palak Paneer, I like Trader Joe’s – use 2 boxes
- 3 tbsp water
For Palak Paneer Dip
- 1 1/2 tbsp oil
- 4 cloves garlic, chopped
- 1 1/2 ginger, chopped
- 3 green chili, finely chopped
- Add heated palak paneer
- 1 cup frozen corn, rinsed & drained
- 4 ounces cream cheese, room temperature
- 1/2 tsp red chili powder
- 1 tsp Dhaniya powder
- 1/2 tsp garam masala
- 1/2 cup Mexican cheese blend, shredded, inside the dip
- salt to taste, as needed
- 1/2 cup Mexican cheese blend, shredded, on top
- 1 tbsp cilantro, chopped, as garnish
INSTRUCTIONS
- Preheat Oven to 375 degrees.Heat Frozen Palak Paneer. Start by heating the frozen Trader Joe’s Palak Paneer in a pot with a little water. Let it cook covered on low–medium heat until it’s fully warmed through and the paneer is soft. Turn off the heat and lightly mash the paneer using a potato masher.
- Flavor Palak Paneer Dip. In a separate pan, heat oil, then sauté cumin seeds for 30 seconds. Add ginger, garlic, and green chilies until fragrant. Add the drained frozen corn and sauté for another minute. Stir in the warmed palak paneer and cook briefly, then mix in the coriander powder, garam masala, and red chili powder. Add the cream cheese and let it melt into the mixture, cooking for a few minutes until creamy. Stir in half of the shredded cheese and adjust the salt as needed.
- Bake Dip. Transfer the mixture to a greased baking dish, top with the remaining cheese, cover with foil, and bake at 375°F for 20 minutes. Remove the foil and bake for another 5 minutes, then broil for 2 minutes to brown the top. Let the dip rest for 10 minutes before serving with tortilla chips.
