While I love pairing it with sturdy tortilla chips for maximum scooping, sliced cucumbers or bell peppers add a fresh crunch that’s just as good (and healthier). For a fun twist, I’ve used it as a nacho topping or even stuffed it into quesadillas. And I’ll let you in on a little secret: sometimes I serve it as a side dish with grilled chicken or tacos—it’s like a smoky, spicy upgrade, plus it’s ready in under 30 minutes (or 45 if you bake it, but who can wait that long?), making it a quick and easy addition to any gathering.
1 15.25-oz. can corn, drained
1 8-oz. pkg. cream cheese, softened
½ c. sour cream
2 c. shredded sharp cheddar cheese
½ c. diced Melissa’s pickled jalapeños (adjust for spice level)
½ c. diced Melissa’s fire roasted red peppers
¼ c. chopped green onions
1 t. garlic powder
1 t. smoked paprika
½ t. cayenne pepper (optional, for extra heat)
Salt and black pepper to taste
In a large-ish bowl, blend the softened cream cheese and sour cream until smooth. Stir in the shredded cheddar, garlic powder, smoked paprika, cayenne, and a pinch of kosher salt and freshly ground black pepper.
Gently fold in the corn, diced jalapeños, roasted red peppers, and green onions.
For a chilled dip, cover it and pop it in the fridge for at least 30 minutes to let the flavors mingle.
If you prefer hot stuff, transfer it to an oven-safe dish and bake at 350°F for 15 minutes until it’s bubbly and golden.
Sprinkle on some extra green onions or shredded cheese for a pretty finish. Serve with tortilla chips, crackers, or veggies like celery or bell peppers. Or, if you’re feeling like me, sneak a scoop as a side dish—it’s that good!
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