Spicy Cheddar Corn Dip
A few weeks back I shared a vegan recipe for cheesy corn dip and since then many of you have reached out wondering if you can make a non-vegan version. The good news is that you absolutely can and it's seriously delicious. I made it a few weeks ago to watch football with my cousins and we were literally eating it with a spoon at the stove and shoveling it on to chips, veggies, grilled chicken, pretty much anything that we could dip into the bowl. The key players in this recipe are cheddar cheese, corn, rotel tomatoes (or any diced tomatoes with green chilies), garlic, and a jalapeno. I mean with those ingredients, there really isn't anyway it could be bad, right? The good news is that this dip is surprisingly diet friendly with around 100 calories per 1/4 cup but tastes indulgent, cheesy, and delicious.
A few weeks back I shared a vegan recipe for cheesy corn dip and since then many of you have reached out wondering if you can make a non-vegan version. The good news is that you absolutely can and it's seriously delicious. I made it a few weeks ago to watch football with my cousins and we were literally eating it with a spoon at the stove and shoveling it on to chips, veggies, grilled chicken, pretty much anything that we could dip into the bowl. The key players in this recipe are cheddar cheese, corn, rotel tomatoes (or any diced tomatoes with green chilies), garlic, and a jalapeno. I mean with those ingredients, there really isn't anyway it could be bad, right? The good news is that this dip is surprisingly diet friendly with around 100 calories per 1/4 cup but tastes indulgent, cheesy, and delicious.
- salt to taste
- 2 garlic cloves minced
- 1/4 cup green onions chopped
- 1 tsp. cumin
- 2 cups nonfat milk
- 2 tbsp. flour
- 1 jalapeno seeded and minced
- 2 tbsp. olive oil (or butter)
- 2 cups reduced fat shredded cheddar cheese
- 10 oz. diced tomatoes with green chilies drained
- 14 oz. canned corn drained and rinsed
- Carbohydrate 2.70012416669898 g
- Cholesterol 4.7635 mg
- Fat 1.44960500000084 g
- Fiber 0.0658958318149282 g
- Protein 6.10175416667472 g
- Saturated Fat 0.885909958333474 g
- Serving Size 1 1 serving (62g)
- Sodium 427.69725000007 mg
- Sugar 2.63422833488406 g
- Trans Fat 0.0787737083335845 g
- Calories 49 calories
Step-by-step
- Heat the olive oil (butter) over medium heat. Once hot add the garlic and jalapenos. Cook for 30-60 seconds until fragrant.
- Add the flour and whisk until light brown, 1-2 minutes.
- Slowly add the almond milk, whisking as you add it. Continue to whisk and cook for 4-5 minutes until it thickens. Remove from heat.
- Whisk in the cheese, one half cup at a time. Once fully melted add more cheese until you have added it all.
- Stir in the diced tomatoes, corn, green onions, and cumin. Taste and season with salt.
Spicy Cheddar Corn Dip: A Game Day Delight
As a busy working mom, finding time to cook is always a challenge. But game day? That's a non-negotiable. Family and friends gather, and the pressure is on to deliver delicious food that everyone will love. This year, I decided to ditch the store-bought dips and try something new – a spicy cheddar corn dip that’s so easy to make, even I can handle it.
The inspiration struck after a particularly hectic week. I was craving something cheesy, something comforting, something with a little kick. Scrolling through my favorite food blogs, I stumbled upon a recipe for a vegan corn dip. Intrigued, I adapted it to suit my tastes and preferences, substituting the vegan cheese for good ol' fashioned cheddar. And let me tell you, the result was nothing short of amazing.
Why this recipe works: It's quick, it's easy, and it's incredibly versatile. The base is simple: cheddar cheese, corn, a touch of spice, and a hint of garlic. You can adjust the ingredients to your liking, adding different types of cheese, chilies, or herbs for a custom flavor profile. But even in its simplest form, this dip is a crowd-pleaser. It's perfect for game day, parties, or a cozy night in with the family.
The beauty of this dip is its adaptability. One time, I added a dollop of sour cream for extra creaminess. Another time, I used a different kind of chili for a unique flavor profile. Each variation was just as delicious as the original. That’s what I love about cooking – it’s all about experimentation and creating something that truly suits your tastes.
Serving suggestions: We devour it with tortilla chips, but this dip is surprisingly versatile. Try serving it with vegetable sticks, crusty bread, or even as a topping for grilled chicken or fish. The possibilities are endless.
This dip isn't just a game day staple; it’s become a regular in our meal rotation. I often whip it up as a quick appetizer for weeknight dinners, or as a fun and flavorful addition to a casual lunch. It's so easy to make, it barely takes any time at all! And the best part? It's always a hit with everyone who tries it.
Tips and Tricks: For a smoother dip, I recommend using a food processor to finely chop the vegetables. For a spicier kick, you can use more jalapeno or add a pinch of cayenne pepper. You can also experiment with different types of cheese. Pepper jack or Monterey Jack would also work incredibly well.
So, are you ready to elevate your game day snack game? Give this recipe a try and let me know what you think in the comments. I’m confident that this spicy cheddar corn dip will become a new favorite in your home as well!
Ingredients:
- 2 cloves garlic, minced
- 1/4 cup green onions, chopped
- 1 tsp cumin
- 2 tbsp flour
- 1 jalapeno, seeded and minced
- 2 tbsp olive oil (or butter)
- 2 cups reduced-fat shredded cheddar cheese
- 10 oz diced tomatoes with green chilies, drained
- 14 oz canned corn, drained and rinsed
- Salt to taste
