Corn and Double Cheese Dip


Corn is in season and I love a good dip.

You can see where I’m going with this.

I especially love a dip that takes 30 seconds to make and is cool when it’s hot outside.

You can also put this dip into ramekins, top with a little extra cheese and either bake it at 400F for about 20 minutes or broil it until it’s bubbly.

Or you can spoon it onto Ritz crackers, Trisuits, or your favorite cracker and bake them as if they’re the “crust” to a mini pizza and the dip is the cheesy topping.

But it’s hot and I didn’t want to turn on the oven.

So I just bellied up to the bowl.

You will need:

Corn – if you have fresh, slice it straight from the ear, no cooking required; or use frozen or canned corn

Ro-Tel (diced tomatoes and green chilis with a decent kick and is found near the canned and crushed tomatoes or tomato sauce in most grocery stores) or your use favorite salsa with as much kick as you enjoy

Cream cheese

Shredded cheese

Then you just stir and dig in.

The dip gets better as the flavors marry over time but if you’re impatient and need the fastest and easiest dip ever, this is a no-brainer.

You can also easily keep this dip vegan: use vegan cream cheese and vegan shredded cheese and you’re there.

You can also keep it very low-fat or no-fat, if that’s of importance to you, by using lower to no fat cream cheese and shredded cheese. The flavor may not be quite as good with those substitutions, but if you use spicy enough salsa, you may not miss the fat. Let’s face it, dip tends to be on the empty-calories side of the spectrum and sometimes lightening things up isn’t a bad thing.

And boy, this stuff is addicting.

The crunchiness and sweetness of the corn, the spiciness from the tomatoes and chilis, the cheese, and the creamy factor the cream cheese adds, all on top of crunchy crackers, it wasn’t too shabby.

It reminds me a bit of pimento cheese dip, which I adore, but it isn’t as heavy and thick. Plus, it has a few vegetables in it rather than just cheese. That is, if you can call corn a vegetable. Sure, I’ll go with that.

The next day, I took some of the leftover dip, stuffed it inside a few stray soft taco shells, and nuked them for 1 minute since I was still avoiding turning on the oven.

This was my microwaved version of a quesadilla and made final work of the dip, not that we were struggling to finish it or anything.

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Corn and Double Cheese Dip

Makes about 2 cups dip

1 cup corn (fresh, frozen, or canned – if using canned, about half of one 14.5 ounce can, drained)

1 10.5-ounce can Ro- Tel, drained or about 1 cup salsa (drain some of the liquid if your salsa is watery)

1/2 cup cream cheese, softened (sour cream, mayo, or plain Greek yogurt will work in a pinch)

1 to 1/2 cups shredded cheese (sharp cheddar, Monterrey Jack, Pepper-Jack, or similar)

Salt, pepper, garlic, onion, chili powder, cayenne pepper; optional and season to taste

Cooked black or pinto beans; other vegetables such as roasted or fresh red peppers, artichokes, carrots, tomatoes; optional and to taste

In a medium bowl, combine corn, salsa, cream cheese and stir to combine. Fold in shredded cheese and stir. Serve immediately or cover and refrigerate dip, allowing  flavors to marry and dip is better as time passes. Over time, the corn and other vegetables may release water; stir to reincorporate the water or drain off. Dip will keep for up to 5 days in the refrigerator.

Serving suggestions: Can be served Cold, Baked, or Broiled. Serve on crackers, bread, as a filling inside sandwiches, as a taco or fajita filling; serve cold or warm. If serving warm, bake in ramekins or in an oven-safe dish at either 400F for about 20 minutes or until bubbling; or under the broiler for about 5 minutes. Sprinkle on a top layer of cheese before broiling if extra cheesiness is preferred.

Gluten free; To keep vegan use vegan cream cheese and vegan shredded cheese; To keep no-fat or low-fat use fat-free or reduced fat cream cheese and shredded cheese

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Related Recipes:

Spinach Artichoke Dip (vegan, gluten-free, fat-free)

Sweet Corn Salsa with Mango, Lime, Red Pepper (raw, vegan, GF)

Spinach Artichoke and Roasted Red Pepper Cheesy Squares – like the dip in portable squares

Homemade Spicy Honey Mustard (GF, use agave to keep vegan)

What’s your favorite dip?

Feel free to link up any great dip recipes.

I love a good dip. Actually, I love most any dip.

  I can polish off a bowl of dip (or balsamic vinaigrette or peanut sauce) like nobody’s business and like to live in abundance with my dips and sauces; the more the merrier.

Thanks for the Zoku Single Quick Pop Maker and Chocolate Station Giveaway entries and have a great week!

   

58 Responses to “Corn and Double Cheese Dip”

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    1
    Ellen — July 22, 2012 at 1:34 am

    Dips are so good. Unlike dressings and sauces you get to choose how much dip you want PER bite of food. As a food separatist, haha, I adore this.
    I don’t know that I have a favorite dip, depends what I’m dipping! That being said I eat salsa with a spoon.

    Reply

    • Averie @ Averie Cooks replied: — July 22nd, 2012 at 10:22 am

      The fact that you eat salsa with a spoon is awesome :) If it wasn’t soooo high in sodium, I would too (or make my own more – I just can’t hang with too much sodium)

      Reply

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    Katrina @ Warm Vanilla Sugar — July 22, 2012 at 3:32 am

    This sounds so fabulous!! Yum!

    Reply

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    bakerbynature — July 22, 2012 at 5:23 am

    We’re on the same mind set this weekend, Averie! I just made a goat cheese, jalapeno, corn dip last night for a party I threw. Love the idea of using shredded cheese; I’ll be trying cheddar next time!

    Reply

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    4
    Cassie — July 22, 2012 at 7:03 am

    I love easy dips too, especially this time of year. This looks like a great one!

    Reply

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    Hayley @ The Domestic Rebel — July 22, 2012 at 8:05 am

    Those big chunks of salsa is what gets me. That and the fact that it’s corn dip and I loooove corn in the summertime (or, okay, all the time). Plus, no bake! You rock.

    Reply

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    Bev @ Bev Cooks — July 22, 2012 at 8:10 am

    Have mercy.

    Reply

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    Sue/the view from great island — July 22, 2012 at 8:47 am

    Yup, I’ve had one too many salsas this season, I’m definitely pining for some good old dip. Love this one!

    Reply

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    Katie — July 22, 2012 at 9:42 am

    This could almost be a cold side salad. I could see just spooning this into my mouth at a BBQ.

    Reply

    • Averie @ Averie Cooks replied: — July 22nd, 2012 at 10:21 am

      yes or just spooned directly on top of a salad, sort of doubles as your salad dressing with the cheesy mixture a little bit drippy. It screams midwest backyard bbq or potluck :)

      Reply

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    LiztheChef — July 22, 2012 at 9:59 am

    Great collection of corn recipes – I want that dip for lunch!

    Reply

  10. #
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    Lynna — July 22, 2012 at 12:32 pm

    Oh my gosh…this looks amazing to have right now! I LOVE eating dips!

    Reply

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    Caralyn @ glutenfreehappytummy — July 22, 2012 at 12:33 pm

    30 seconds? im in!! this looks delicious! i love the corn in it!

    Reply

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    Melissa (Better Fit) — July 22, 2012 at 1:54 pm

    Wow, looks amazing! I usually opt for hummus because I LOVE it so much, but it gets pretty boring to have the same thing all the time! There’s a pea and wasabi dip I have from time to time, and it’s pretty amazing!

    Reply

    • Averie @ Averie Cooks replied: — July 22nd, 2012 at 3:46 pm

      This is WAY more exciting than hummus. I like hummus, too, but I love texture, and crunch, and hummus just doesn’t hold my attention day in, day out.

      Reply

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    13
    Laura (Tutti Dolci) — July 22, 2012 at 2:00 pm

    Dips are amazing and I’m in love with your bowl – Anthro?

    Reply

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    Colleen — July 22, 2012 at 4:12 pm

    I’m not a huge fan of dips, though I do like salsa, homemade hummus, and veggie combos like your corn/red pepper mix :) Great photos as well

    Reply

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    Heather (Where's the Beach) — July 22, 2012 at 5:07 pm

    There was something sort of similar to that that I had a recipe for eons ago. You put it all in a crockpot too and served it hot. I think it also had butter, and not rotel, but diced jalapenos, and tomatoes seeded and diced. But rotel totally would have worked of course.

    Reply

    • Averie @ Averie Cooks replied: — July 22nd, 2012 at 8:06 pm

      I knew I could count on you to know what Rotel is! And yes, that slow cooker idea would be perfect 1. in colder weather and 2. for making a bigger quantity …lord knows I don’t need a whole crockpot full of dip. Lol

      Reply

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    luv what you do — July 22, 2012 at 6:17 pm

    That looks delsih! It reminds me of my favorite corn dip, but this one has way more cream cheese!
    https://luvwhatyoudo.wordpress.com/2012/01/17/diving-back-in/

    Another favorite dip of mine and my girl friends is this super simple spinach dip!
    http://luvwhatyoudo.wordpress.com/2012/02/04/11-miles-and-spinach-dip/

    Reply

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    Paula — July 22, 2012 at 7:43 pm

    This dip looks very yummy–if I had read your post earlier, I would have made it today! I did do the Caribbean citrus stir fry and ginger beets. Both were excellent and I have plenty of leftovers for a couple of days. The corn dip sounds like a great filling for soft tacos!

    Reply

    • Averie @ Averie Cooks replied: — July 22nd, 2012 at 8:04 pm

      Glad you made 2 recipes – in one day! And that there were a success & you have leftovers, even better :)

      Reply

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    Jennifer @ Peanut Butter and Peppers — July 22, 2012 at 8:03 pm

    Ummm, yum!! This looks amazing! I love dips of all kinds and I know I would sooooooo love your dip!! My favorite dip? Hmm, no clue,? I just love dipping!

    Reply

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    Jocelyn @BruCrew Life — July 22, 2012 at 9:21 pm

    What a fun and easy dip recipe!!! I love how you used the ritz as a mini pizza…such a fun idea!!! And corn is something you can never eat enough of in the summer:-)

    Reply

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    marla — July 22, 2012 at 9:23 pm

    This dip looks amazing Averie! Hope you had a FAB weekend :)

    Reply

    • Averie @ Averie Cooks replied: — July 22nd, 2012 at 10:15 pm

      Pretty busy, but good :) Hope you are savoring!! your time in T.R.!

      Reply

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    Michele Sparrow — July 22, 2012 at 10:13 pm

    What a yummy dip! I wish so many of us weren’t allergic to corn, but even without it I can tell it would still taste awesome. I mean, it could be a nacho topping or a toasted bagel topping, too!

    Reply

    • Averie @ Averie Cooks replied: — July 22nd, 2012 at 10:15 pm

      I didnt know you had a corn allergy? Or I guess I forgot. Corn is in *Everything* in our food supply. Bless your heart; I have known people with corn allergies (or really gnarly soy allergies) and they are really really really hard to deal with because everything is cross contaminated!

      Reply

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    sally @ sallys baking addiction — July 23, 2012 at 10:01 am

    Mmmm Averie this dip looks SO good. And very refreshing! I feel like I would prefer it cold on top of crackers or tortilla chips. Cream cheese + tomatoes or salsa is SUCH a killer combination too. My mom has this spicy red pepper/tomato jam that she mixes with CC in the summertime and it is probably the BEST dip I’ve ever had. But I think this would top that b/c I am a sucker for corn dips!

    PS I love that bowl in the 3rd picture! I wish I could go shopping in your dishware collection. ;)

    Reply

    • Averie @ Averie Cooks replied: — July 23rd, 2012 at 10:14 am

      Bowl is Anthro. I went there a few weeks back and bought 1 or 2 things. Ahem :)

      The cold dip is perfect this time of year and come fall, it would be a great tailgating type of dip warm. Ive heard of recipes that involve a slow cooker for this style of dip. Your mom’s dip sounds amazing. I’d love to just try the spicy red pepper/tomato jam in and of itself – that is so me!

      Reply

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    kita — July 23, 2012 at 8:04 pm

    Who doesn’t love a 30 second seasonal dip!? This sounds awesome. I don’t think I have ever had a corn dip – but I am toootally making this soon.

    Reply

    • Averie @ Averie Cooks replied: — July 23rd, 2012 at 10:31 pm

      Mmm, so good – and you can pretend you’re eating veggies that way, you know, corn – a vegetable :)

      Reply

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    Meg @ Sweet Twist — July 24, 2012 at 10:12 am

    Looks delish!! Great for summer.

    Reply

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    Deborah — July 25, 2012 at 8:49 pm

    This seriously sounds so good right now. I am making a dip to take to a get together tomorrow night, and I’m still trying to form it in my mind, but I’ve already bought corn for it. Maybe I’ll just use this because it sounds amazing!!

    Reply

    • Averie @ Averie Cooks replied: — July 25th, 2012 at 10:28 pm

      the funny thing is, when i went to make this dip, i swore i had a can of salmon and was going to make a salmon spread, but I didnt have it…but i had corn, and everything else. LMK what you end up making!

      Reply

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    Alyssa — July 28, 2012 at 9:23 am

    I just made this dip for a party tonight!!!! Can’t wait to try it, it looks so good!

    Reply

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    Jolene (www.everydayfoodie.ca) — July 28, 2012 at 10:20 am

    I am obsessed with dips so I don’t have a favourite, I have about 100 favourite :-) I am really liking the Jalapeno Greek yogurt dip that Costco recently started selling.

    Reply

    • Averie @ Averie Cooks replied: — July 28th, 2012 at 10:48 am

      This is similar! But with corn added! And homemade and EASY!

      Reply

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    Andrea — September 6, 2012 at 3:43 am

    I just wanted to give you HUGE praise for this corn and cheese dip! My boyfriend is lactose intolerant and I’m always struggling to find new recipes to keep his taste buds happy. You always have a vegan variation and it’s always so good!
    Thank you for sharing all your amazing recipes :)

    Reply

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    Shelly — February 2, 2013 at 10:04 pm

    Made this tonight for my Superbowl Party tomorrow. Super easy and tastes great! Thanks so much!

    Reply

    • Averie @ Averie Cooks replied: — February 3rd, 2013 at 12:19 am

      Thanks for coming back to LMK you made it and that it was easy and tastes great. I love this dip for those reasons, too! Enjoy the dip and the game tomorrow!

      Reply

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    Morgan — March 31, 2013 at 9:11 am

    Just made this for Easter lunch! It is amazing & so simple – now I just have to make sure it gets to Easter lunch, as the hubs has been sneaking big bites all morning! ;)

    Reply

    • Averie @ Averie Cooks replied: — March 31st, 2013 at 3:52 pm

      Thanks for LMK that you tried it and that it was so good sneak-bites were being taken :) Hope folks at the lunch enjoyed it. Happy Easter!

      Reply

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