Description
This spicy Baked Pepper Jack Corn Dip is a creamy, cheesy, and slightly spicy family favorite that’s perfect for game days, parties, or any gathering. It’s incredibly easy to make and always a crowd-pleaser!
Ingredients
Scale
- 1 (15 ounce) can whole kernel corn, drained
- 1 (10 ounce) can Rotel diced tomatoes with green chilies, undrained
- 1 (8 ounce) package cream cheese, softened
- 1 cup shredded Pepper Jack cheese
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro (optional)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Pinch of cayenne pepper (optional, for extra heat)
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium bowl, combine the drained corn, undrained Rotel tomatoes, softened cream cheese, shredded Pepper Jack cheese, sour cream, cilantro (if using), garlic powder, onion powder, and cayenne pepper (if using).
- Stir all ingredients together until well combined and creamy.
- Pour the mixture into a small baking dish (an 8×8 inch dish works well).
- Bake for 20-25 minutes, or until the dip is bubbly and the cheese is melted and slightly golden.
- Serve hot with tortilla chips, crackers, or vegetable sticks.
Notes
- For a milder dip, use a can of regular diced tomatoes or omit the cayenne pepper.
- You can add cooked and crumbled bacon or shredded chicken for a heartier dip.
- If the dip becomes too thick while baking, you can stir in a tablespoon or two of milk or heavy cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 250
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 45mg
