Name: Creamy Corn Dip with Chips
Ingredients: Cream Cheese (8 ounces / 226g), softened: This forms the rich, creamy base of our dip. Ensure it’s properly softened for easy mixing and a smooth texture. Full-fat cream cheese is recommended for the best flavor and consistency.; Mayonnaise (1/2 cup / 115g): Adds extra creaminess, a slight tang, and helps bind the ingredients. Use good quality real mayonnaise.; Sour Cream (1/2 cup / 115g): Lends a pleasant tanginess that balances the richness of the cream cheese and mayonnaise, contributing to the overall creamy texture.; Canned Sweet Corn (2 cans, 15 ounces / 425g each), drained well: The star of the show! Using canned corn makes this recipe quick and convenient. Ensure you drain it very thoroughly to prevent a watery dip. You can also use frozen corn (thawed and patted dry) or fresh corn kernels (about 3 cups, lightly cooked).; Diced Green Chilies (1 can, 4 ounces / 113g), undrained: These add a mild, tangy heat and a classic Southwestern flavor. Using them undrained adds a bit more moisture and flavor from the canning liquid.; Shredded Cheddar Cheese (1 cup / 113g), divided: Provides that sharp, cheesy goodness. We’ll mix some in and sprinkle some on top for a beautiful golden crust. Monterey Jack, Colby, or a Mexican blend can also be used.; Shredded Monterey Jack Cheese (1 cup / 113g): Known for its excellent melting properties and mild, buttery flavor, it complements the cheddar perfectly.; Green Onions (1/2 cup, chopped), plus more for garnish: Adds a fresh, mild onion flavor and a pop of color. Use both the white and green parts.; Jalapeño (1 small, finely diced), optional for extra heat: For those who like a bit more kick. Remove seeds and membranes for less heat, or leave them in for a spicier dip.; Garlic Powder (1 teaspoon): Provides a subtle, savory garlic aroma and taste that enhances the overall flavor profile.; Onion Powder (1/2 teaspoon): Adds a deeper, concentrated onion flavor that complements the fresh green onions.; Smoked Paprika (1/2 teaspoon), plus more for garnish: Lends a lovely smoky depth and a beautiful reddish hue to the dip.; Salt (1/4 teaspoon, or to taste): Enhances all the other flavors. Adjust based on the saltiness of your cheese and corn.; Black Pepper (1/4 teaspoon, or to taste): Adds a touch of warmth and spice.; Tortilla Chips, Fritos, Crackers, or Vegetable Sticks: For serving alongside your delicious, creamy corn dip. Choose sturdy dippers that can handle the thickness of the dip.

Ingredients

Cream Cheese (8 ounces / 226g), softened: This forms the rich, creamy base of our dip. Ensure it’s properly softened for easy mixing and a smooth texture. Full-fat cream cheese is recommended for the best flavor and consistency.
Mayonnaise (1/2 cup / 115g): Adds extra creaminess, a slight tang, and helps bind the ingredients. Use good quality real mayonnaise.
Sour Cream (1/2 cup / 115g): Lends a pleasant tanginess that balances the richness of the cream cheese and mayonnaise, contributing to the overall creamy texture.
Canned Sweet Corn (2 cans, 15 ounces / 425g each), drained well: The star of the show! Using canned corn makes this recipe quick and convenient. Ensure you drain it very thoroughly to prevent a watery dip. You can also use frozen corn (thawed and patted dry) or fresh corn kernels (about 3 cups, lightly cooked).
Diced Green Chilies (1 can, 4 ounces / 113g), undrained: These add a mild, tangy heat and a classic Southwestern flavor. Using them undrained adds a bit more moisture and flavor from the canning liquid.
Shredded Cheddar Cheese (1 cup / 113g), divided: Provides that sharp, cheesy goodness. We’ll mix some in and sprinkle some on top for a beautiful golden crust. Monterey Jack, Colby, or a Mexican blend can also be used.
Shredded Monterey Jack Cheese (1 cup / 113g): Known for its excellent melting properties and mild, buttery flavor, it complements the cheddar perfectly.
Green Onions (1/2 cup, chopped), plus more for garnish: Adds a fresh, mild onion flavor and a pop of color. Use both the white and green parts.
Jalapeño (1 small, finely diced), optional for extra heat: For those who like a bit more kick. Remove seeds and membranes for less heat, or leave them in for a spicier dip.
Garlic Powder (1 teaspoon): Provides a subtle, savory garlic aroma and taste that enhances the overall flavor profile.
Onion Powder (1/2 teaspoon): Adds a deeper, concentrated onion flavor that complements the fresh green onions.
Smoked Paprika (1/2 teaspoon), plus more for garnish: Lends a lovely smoky depth and a beautiful reddish hue to the dip.
Salt (1/4 teaspoon, or to taste): Enhances all the other flavors. Adjust based on the saltiness of your cheese and corn.
Black Pepper (1/4 teaspoon, or to taste): Adds a touch of warmth and spice.
Tortilla Chips, Fritos, Crackers, or Vegetable Sticks: For serving alongside your delicious, creamy corn dip. Choose sturdy dippers that can handle the thickness of the dip.

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Instructions

Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×9 inch baking dish or a similar 2-quart casserole dish. This will prevent the dip from sticking and make cleanup easier.
Combine Wet Ingredients: In a large mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream. Use an electric mixer on low speed or a sturdy spatula to beat them together until smooth and well combined. It’s crucial that the cream cheese is truly softened to avoid lumps. If you forget to take it out of the fridge, you can microwave it for 15-20 seconds, but be careful not to melt it.
Add Corn and Chilies: To the creamy mixture, add the thoroughly drained sweet corn and the undrained can of diced green chilies. If you’re using the optional finely diced jalapeño, add it now. Stir well with a spatula to ensure the corn and chilies are evenly distributed throughout the base.
Incorporate Cheeses and Seasonings: Add 3/4 cup of the shredded cheddar cheese and all of the shredded Monterey Jack cheese to the bowl. Reserve the remaining 1/4 cup of cheddar cheese for topping. Add the chopped green onions (reserving a tablespoon or two for garnish if desired), garlic powder, onion powder, smoked paprika, salt, and black pepper.
Mix Thoroughly: Stir everything together until all ingredients are fully incorporated and evenly distributed. Take a moment to taste the mixture (if you’re comfortable tasting raw egg-free mixtures) and adjust seasonings if necessary. You might want more salt, pepper, or even a pinch more smoked paprika.
Transfer to Baking Dish: Spread the corn dip mixture evenly into the prepared baking dish. Use the back of a spoon or a spatula to smooth the top.
Top and Bake: Sprinkle the reserved 1/4 cup of shredded cheddar cheese evenly over the top of the dip. You can also add a light dusting of extra smoked paprika for color if you like.
Bake Until Bubbly: Place the baking dish in the preheated oven. Bake for 20-25 minutes, or until the dip is hot, bubbly around the edges, and the cheese on top is melted and lightly golden brown. Ovens can vary, so keep an eye on it during the last few minutes of baking.
Rest and Garnish: Once baked, carefully remove the dish from the oven and let it rest for 5-10 minutes before serving. This allows the dip to cool slightly and set up a bit, making it easier to scoop. Garnish with freshly chopped green onions or a sprinkle of fresh cilantro if desired.
Serve Warm: Serve the creamy corn dip warm with your favorite tortilla chips, Fritos, sturdy crackers, or crisp vegetable sticks like celery and bell pepper strips.

Nutrition

Serving Size: one normal portion
Calories: 320
Sodium: 450mg
Fat: 25g
Carbohydrates: 10g
Fiber: 1g
Protein: 7g