Don’t let the simplicity of this recipe fool you into thinking that its flavor is anything shy of amazing.
While I love to think about food and work in the kitchen, there are days when I just want food to be ready quickly. Of course, I’m also not a fan of many frozen, store-bought items, so I need recipes that can be made in little time. Today’s recipe is part of that category.
This dip is about as simple as a homemade dip can be.
- Shred cheese.
- Measure ingredients.
If you’re trying for incredibly simple, you can buy the cheese already shredded and save two more minutes.
Besides being simple. . .
There are other things to love about this recipe. Many of the cheesy dips I enjoy need to be kept constantly warm. For example, I love espinaca, but from the moment it is transferred from the crockpot to my plate, it begins to harden. This hot and cheesy corn dip keeps its silken texture, even after 15 minutes on my plate.
It’s a dip that pairs well with many a delivery tool. It’s creamy and light enough to be scooped by a thin tortilla chip, while also being hearty enough to stand out when served on a thicker corn chip. If you prefer crackers to chips, I can attest that butter crackers, homemade lavash crackers, and wheat crackers all taste delicious. (Yes, it is a difficult job having to try so many pairings.)
A word of warning
With all its simplicity and fine pairings it is VERY EASY to eat quite a lot of this dip. I made a batch on Super Bowl Sunday for just my hubby and me. My mistake probably was that I set the baking dish on a table near us. After placing a scoopful on my plate, I nibbled at it and watched the game. When I went to get a refill, I discovered that a large portion of the dish was gone. This isn’t merely a statement on how much he enjoyed it; it’s a testament to this dip’s eat-ability. Every test batch I made disappeared very quickly.
Served with a batch of your favorite meatballs, you now have a menu perfect for a lazy afternoon or evening at home.
Hot and Cheesy Corn Dip
- 2 ounces cream cheese softened
- 2 tablespoons plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 cup shredded Monterey Jack
- 1/3 cup grated Parmesan
- 1-1/2 teaspoons garlic powder
- 1 teaspoon chili powder
- 1-1/2 cups frozen corn kernels defrosted
- 1 4-ounce can chopped green chiles
- Freshly ground black pepper
Preheat oven to 350°F.
Combine cream cheese, yogurt, and mayonnaise in a mixing bowl; stir until thoroughly combined.
Add Monterey Jack and Parmesan, stirring to combine.
Add garlic powder and chili powder, mixing well.
Stir corn and chiles into mixture.
Season with pepper to taste.
Grease a 2-quart baking dish.
Transfer corn dip to baking dish.
Bake for 25 minutes or until dip is bubbling.
Serve with corn chips, butter crackers, or snack item of your choice.