Hot Pepper Jack Corn Dip
Servings 25 servings
Calories 179kcal
Ingredients
- 3 green onion thinly sliced
- 1 medium Serrano or jalapeno pepper diced
- 1/3 cup red bell pepper diced
- 2 clove garlic minced
- 2 Tbsp butter
- 4 cup fresh corn
- 12 oz whipped cream cheese
- 1 cup mayonnaise
- 1/2 cup sour cream
- 2 cup shredded pepper-jack cheese
- 2 Tbsp fresh chopped cilantro [optional]
- Shortcut seasoning: [omit if using DIY seasoning]
- 1 1/2 Tbsp taco or fiesta seasoning
- 1/2 tsp ground chipotle pepper
- DIY seasoning: [omit if using shortcut seasoning]
- 2 tsp ground cumin
- 1 1/2 tsp dark chili powder
- 1 tsp Mexican oregano
- 1 tsp seasoned salt
- 1 tsp ground chipotle pepper
- 1/2 tsp lemon pepper
Instructions
- Preheat the oven to 350°F. Brush a 10-inch cast iron skillet or similar with olive oil, set aside.
- On the stove top heat 2 Tbsp butter with the sliced green onion, serrano pepper and red bell pepper. Season lightly with seasoned salt and black pepper. Saute for 3 minutes until the peppers begin to soften, then add the minced garlic. Saute for 1 minute.
- Add the corn to the pan cooking over medium-high for 5 minutes until it begins to brown.
- Remove from the stove and add the remaining ingredients, reserving 1/2 of the shredded pepper-jack cheese for the top. Stir until combined.
- Pour into the cast iron skillet or baking dish. Sprinkle the remaining cheese on top.
- Bake for 30 minutes or until golden and bubbly.
- Serve with corn chips or tortilla chips.
Nutrition
Serving: 1serving | Calories: 179kcal | Carbohydrates: 6g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 261mg | Potassium: 120mg | Fiber: 1g | Sugar: 2g | Vitamin A: 504IU | Vitamin C: 5mg | Calcium: 94mg | Iron: 1mg