Jalapeno Popper Corn Dip (Spicy & Creamy)
Spice up your Game Day with this Jalapeño Popper Corn Dip. A creamy, cheesy concoction combined with the heat of jalapeños and sweetness of the corn, all baked to golden perfection. Perfect for Game Days, the Holidays, or hosting a casual get-together.
Servings: 10 servings
Ingredients
- 2 tbsp oil
- 5 jalapenos with seeds
- 1.5 tbsp garlic chopped (4-5 garlic cloves)
- 1/2 cup scallions white & green part
- 3/4 cup frozen corn rinsed & drained
- 2 tsp paprika
- salt to taste
- 8 ounces cream cheese room temperature
- 1/2 cup sour cream room temperature
- 1/2 cup milk room temperature
- 2 cups Mexican cheese blend shredded & divided (1 cup for dip, 1 cup for topping)
- 1/2 tsp cayenne pepper
- 1 tsp garlic powder
- 2 tbsp crushed tortilla chips optional
- 6-9 jalapenos sliced
Instructions
- Heat a pot on medium heat, once hot, add oil. Once the oil is hot, add the chopped jalapenos. Season with a little salt. Cook down the jalapenos for 8-9 minutes stirring occasionally. You'll notice the oil has separated. The jalapenos have slightly browned which will add a ton of flavor.
- Now add garlic and saute for 30-40 seconds. Add scallions and frozen corn that have been run under warm water and drained. Stir and cook for a minute. Add paprika and a little more salt.
- Lower the heat to low heat. Add cream cheese. Stir the cream cheese into the veggies until it's creamy. Now add sour cream and stir. Next, reduce heat to low. Now slowly add room temperature milk to the dip mixture. Make sure you add the milk slowly stirring in between to avoid curdling. Add 1 cup of Mexican cheese blend. Now add cayenne pepper and garlic powder. Stir.
- Transfer the jalapeno corn dip to a 7" x 11" baking dish. Take a few corn tortilla chips in a ziploc bag and roll over the bag until the chips are crushed. Alternatively, you may also use panko bread crumbs. Top the baking dish with the remaining 1 cup of cheese, sliced jalapenos, and 1-2 tablespoons of crushed tortilla chips. Cover with a foil wrap and bake at 400 degrees for 20 minutes. Remove the foil wrap and bake for another 3 minutes until the cheese is slightly golden.
- Garnish with a few chopped scallions. Serve immediately.
Notes
- Saute Jalapenos - Take your time to cook down the jalapenos so they are lightly brown. This process will take 8-9 minutes and you'll notice the oil will begin to separate from the jalapenos.
- Less Spicy - This recipe calls for 4-5 jalapenos with seeds and cayenne pepper. If you prefer less spice, remove the seeds from half or all the jalapenos.
- Serve Immediately - For best results, bake this dip right before your guests arrive and serve immediately. It tastes best when it's warm.
- Room-Temperature Dairy - Make sure your dairy items such as cream cheese, sour cream, milk, and cheese are at room temperature. Just leave them out for 30-45 minutes before cooking. Also, add the milk slowly to prevent the dip from curdling.
- Make it Vegan - Substitute non-dairy creamy cheese, sour cream, cheddar cheese, and milk.
Nutrition
Calories: 250kcal | Carbohydrates: 10g | Protein: 8g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 52mg | Sodium: 227mg | Potassium: 188mg | Fiber: 1g | Sugar: 3g | Vitamin A: 833IU | Vitamin C: 22mg | Calcium: 208mg | Iron: 0.5mg