food

Spicy Hot Jalepeño Corn Dip

Dip, dip, hooray! 

One of my all-time favorite food holidays is right around the corner: Cinco de Mayo. Though this holiday actually has cultural significance for Mexico, we Americans have turned it into a day all about tacos, tequila and good times. (Though some of us try to keep the appropriation to a minimum, others have taken it to the next level.) 

In fact, many still think Cinco de Mayo is Mexican’s Independence Day. Wrong-o. It’s actually a holiday to commemorate the Mexican army’s unlikely victory over the French at the Battle of Puebla. 

But I’m not here to give you a history lesson, I’m here to talk about dip. 

I highly doubt this is an authentic Mexican dish, but it does have a few key ingredients that are pillars in Mexican cuisine: corn, cheese and jalepeños. 

Yum, and yum.

You see, there are two kinds of folk who celebrate Cinco: 1) fun-loving Millennials who use it as an excuse to get drunk on margaritas and guacamole, and 2) the rest of us who stay home.

This is the year I officially transitioned to category two. (Pregnancy’ll do that to ya.)

Even if you’re still in category one, this dip is worth making the night before, just to get your taste buds ready. 

Today is my due date (@*#&!), so I was hoping to indulge in a littttlle margarita action on the 5th. But if I’m still pregnant, please, dear friends, take down a tequila shot for me.

Adios!

Spicy Hot Jalepeño Corn Dip

Inspired by Lovely Little Kitchen

Ingredients

4 oz. cream cheese, softened

1/2 cup 0% Greek yogurt

1 can creamed corn

2 jalepeños, deseeded and finely chopped

1 green onion chopped (plus additional for topping)

Freshly ground black pepper

1/4 teaspoon cayenne pepper

4 oz. shredded Monterey Jack cheese

4 oz. shredded Pepper Jack cheese

Fresh or dried cilantro for topping (optional)

Lime wedge for topping (optional)

Directions

Preheat oven to 400 degrees F.

Combine cream cheese, can of corn and Greek yogurt in a bowl. Add jalepeños, green onion, pepper, cayenne and cheeses; mix until combined.

Pour into baking dish and bake for 25-30 minutes, or until bubbly and starting to brown. 

Remove from oven, squeeze with lime wedge and top with cilantro and additional green onion (if desired). Serve with tortilla chips.

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