STOP WHAT YOU’RE DOING!!! You’re going to want this recipe. This is my most requested dip recipe. If I make this dip for an event, people literally hover around the table until every last bite of this dip is gone. I usually get text messages days later asking for the recipe to send to so and so.
This recipe originally found it’s way to my entertaining rotation via my Aunt Susan. I have modified it a little to make it a tad healthier from the original recipe without sacrificing the spicy, cheesy flavors, which of course, is every reason we love this dip in the first place.
When I say I modified this recipe, it’s still not healthy, but it is one of those dip recipes to keep in your back pocket for hosting. I would never steer you wrong with this dip!
So tell me… what questions do you typically ask when look for in a delicious dip recipe?
Is there cheese? This recipe has plenty of that.
Is the recipe simple? Grating your own cheese (more on that tip below) adds a few extra minutes, but I promise the fruits of your labor will pay off. Aside from grating the cheese, this recipe is super simple to make and can be mixed together ahead of time. I often make it the night before and then pop it in the oven to bake 30 minutes before my guests arrive.
Is the recipe good reheated? I can’t guarantee you will have leftovers of this dip, but yes, it is good reheated the next day! I have used leftovers on tacos or taco bowls and they are delicious!
When should I make this this dip?
You want the honest truth? HA make this dip every occasion you get!!! My personal favorite times to make this dip are any football/Super Bowl watch party or of course Cinco de Mayo.
The full recipe makes a lot, so often times I’ll cut the recipe in thirds and make it for a girls night or smaller crowd for Taco Tuesday!
Can I make this dip in a crock pot?
I have not tried making this dip in a crock pot, but I don’t see why not. I will likely need to cook longer than the time suggested in the recipe, but I’m sure it would do just fine. If you try this method, let me know how it turns out!
Tips for making this dip:
- Grate your own cheese. I know it’s more convenient, but don’t buy pre-shredded pepper jack cheese from the grocery store cheese department. Trust me, I’ve been there too. But the fact of the matter is that store bought shredded cheese has additives and extra preservatives in the packages to help keep the cheese fresh. This prevents the cheese from melting like it should. We need the meltiest (is this even a word?) cheese we can get, people!
- Serve this dip with hint of lime tortilla chips. It helps elevate the overall flavor of the dip making it an 11/10!
- Know your spice level tolerance. I personally think that jalapenos become more mild when they’re cooked in the sea of cheese so I usually add an extra pepper or toss in some of the seeds. Maybe my spice tolerance has just gone up over the years?
- Broil this dip for the last couple of minutes to get that nice golden brown bubbly cheese on top. My stomach just growled as I’m typing this because I’m dreaming of this dip right now…
How should I serve the spicy corn dip?
This matters. My favorite type of tortilla chip to serve this dip with is the hint of lime tortilla chips. The zesty flavor from the chip, paired with the cheesy goodness, is what makes this dip out of this world.
With that said, the dip is good on any tortilla chip, but the hint of lime tortilla chips really kick this up a couple of notches.
Honest reviews from some of the Spatula’s best friends:
When asked what their thoughts are on Spicy Corn Dip, here are some of the responses…
“Top 3 @rightbackspatula recipes. Best appetizer 1000000%.”
“So good I normally don’t wait until it cools down.”
“I’m usually speechless because I’m shoveling it in my face so fast”
I need to reshoot these photos, but I can’t hold out any longer because I really think you’re going to like this recipe! Promise me you’ll try this dip? 🙂
Spicy Corn Dip
- 2 cups pepper jack (hot pepper cheese) grated
- ¾ cup Parmesan cheese grated
- 3 10 oz cans mexi corn drained
- 2-3 fresh jalapenos chopped
- ½ cup mayo
- ¾ cup plain Greek yogurt
- 1 tsp cumin
- 1 cup scallions sliced
- ⅓ cup cilantro chopped
- Preheat oven to 350 degrees.
- Grate cheeses and place into large mixing bowl.
- Drain mexi corn and to mixing bowl. Add remaining ingredients and stir to combine.
- Transfer to a 13×9 baking dish. Bake for 30 minutes or until cheese is bubbling. Broil the last couple of minutes until the cheese is golden brown (optional).
- Serve with hint of lime tortilla chips. Enjoy!
I’d love to hear from you once you get the chance to make this recipe. Leave a comment below with your review or any modifications you made! And don’t forget to tag @rightbackspatula on Instagram if you take any pictures!