Labor Day Corn Dip
A crowd-pleasing, creamy, and zesty dip perfect for your Labor Day celebrations. Easy to prepare and even easier to devour!
Equipment
- Medium baking dish or cast-iron skillet
- Large Bowl
Ingredients
Base
- 8 oz cream cheese softened
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 1 lime juiced
- 1 tsp chili powder
- Kosher salt to taste
Vegetables & Mix-ins
- 2 cans (15-oz) corn drained
- 1 jalapeño seeds and ribs removed, 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 cheese crumbled
- 1 1/4 cups Monterey Jack cheese shredded, divided
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the softened cream cheese, sour cream, mayonnaise, lime juice, and chili powder until smooth. Add a pinch of salt to taste.
- Gently fold in the drained corn, chopped jalapeño, scallions, garlic, cilantro, feta, and 1 cup of the Monterey Jack cheese.
- Transfer the mixture to a medium baking dish or a cast-iron skillet. Spread it out evenly.
- Sprinkle the remaining 1/4 cup of Monterey Jack cheese on top.
- Bake for 25–30 minutes, until the dip is bubbling around the edges and golden on top.
- Drizzle with hot sauce and garnish with more fresh cilantro. Serve hot with tortilla chips.
Notes
Nutrition per serving: Calories: 482, Total Carbs: 20g, Net Carbs: 18g, Fats: 35g, Protein: 12g.
Hashtags: #LaborDayDip #EasySummerRecipe #HealthyAppetizer #CornDip
