Corn and Cream Cheese Dip In A Skillet
Hot, creamy, baked cream cheese dip loaded with sweet corn and Monterey Jack, served right in the skillet so it stays warm—perfect appetizer for parties and game day.*Quick Note Before You Dive In: This recipe card covers the basics, but if you want substitutions or make-ahead tips, scroll back up! Everything you need for foolproof results is in the post.
Ingredients
- 1 cup full-fat sour cream
- 8- ounce package cream cheese softened
- 1- ounce package taco seasoning low-sodium
- ¼ teaspoon garlic powder
- 15.25- ounce can whole kernel corn drained
- 4- ounce can green chilies
- 2 green onions finely chopped
- 8 ounces shredded Monterey Jack cheese (divided)
Equipment
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, beat the sour cream and cream cheese with a handheld mixer until smooth and creamy.
- Add the taco seasoning and garlic powder and mix to combine.
- Fold in the corn, green chilies, and green onions.
- Set aside ¼ cup of the shredded cheese for the topping and fold the remaining cheese into the mixture until well combined.
- Transfer the dip to a cast-iron pan (it does not need to be greased).
- Bake for 15 minutes, then top with the remaining cheese.
- Continue baking for an additional 10 minutes, or until the dip is bubbling at the edges.
- Serve warm with toasted baguette slices.
Notes:
You can bake this in any small oven-safe dish of your choice. The benefit of using a cast-iron pan is that it keeps the dip warmer for longer, making it ideal for parties.
These are additional add-ins you can try: crumbled bacon, charred corn, and charred jalapeno peppers for a different flavor profile.
Use a small skillet (I used an 8-inch size)
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