Labor Day Corn Dip
A creamy, crowd-pleasing corn dip perfect for Labor Day picnics and parties. Serve warm with tortilla chips or fresh veggie sticks.
Equipment
- Large mixing bowl
- Medium baking dish or 10-inch cast-iron skillet
Ingredients
Dip Base
- 8 oz cream cheese, softened
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 1 lime, juiced
- 1 tsp chili powder
- to taste Kosher salt
Fillings and Toppings
- 2 cans corn (15-oz each), drained
- 1 jalapeño, seeds removed and finely chopped
- 2 scallions, finely chopped
- 2 cloves garlic, finely chopped
- 1/4 cup fresh cilantro, chopped plus more for garnish
- 1/4 cup feta, crumbled
- 1 1/4 cups Monterey Jack cheese, shredded divided
- Hot sauce for serving
Instructions
- Preheat your oven to 350°F.
- In a large bowl, mix the softened cream cheese, sour cream, mayonnaise, lime juice, and chili powder until smooth. Add a pinch of salt.
- Gently stir in the drained corn, chopped jalapeño, scallions, garlic, cilantro, feta, and 1 cup of the Monterey Jack cheese until everything is combined.
- Pour the mixture into a medium baking dish (or a 10-inch cast-iron skillet) and spread it evenly.
- Sprinkle the remaining ¼ cup of Monterey Jack cheese on top.
- Bake for 25-30 minutes, until the dip is bubbly around the edges and lightly golden on top.
- Let it cool for a few minutes, then drizzle with hot sauce and sprinkle with more fresh cilantro. Serve warm with chips or veggie sticks.
Notes
Nutrition per serving: Calories: 350 kcal | Total Carbs: 24g | Net Carbs: 21g | Fats: 24g | Protein: 14g
