This spicy Roasted Red Pepper Corn Dip has an incredible rich mix of flavors with corn, jalapenos, roasted red pepper, garlic and onion, mixed with chili powder, cayenne and shredded cheese. Truly a fantastic dip to share!
Guys, I am totally kicking myself for not getting this Roasted Red Pepper Corn Dip recipe to you prior to the Superbowl. Seriously, this corn dip is so good, you’re going to want to eat it nearly every day.
So, if you’re looking for me, you’ll likely find me huddled up in the closet, with this Roasted Red Pepper Corn Dip in hand, clutching a bag of chips. Nom noming until I reach the bottom of that skillet, while hiding it from everyone else.
Shameful, I know. Don’t judge. 🙂
What are your thoughts on indulging in rich, creamy appetizers that you just can’t stop eating?
Me? I’m a huge appetizer fan, and often prefer lots of apps over eating an entire meal.
For moi, there’s just something about having several different bite size appetizers to try, so that you get a lot of variety, without being over-full. Of course, if you do like I did (whoops!) and make an entire skillet full, and later learn that it was one of the best things you’ve ever eaten – then you might find yourself huddled up in the closet, eating the entire pan of it by yourself. Just sayin’. 🙂
And if you want to make the whole eating experience even better? Pair it with Garden of Eatin’ Red Hot Blues Chips. Shazam! Love in a skillet.
Have you guys ever tried these chips? Little bites of fantastic, spicy flavor, they are. 🙂
They’re a crispy organic blue corn tortilla chip, sprinkled with dashes of cayenne pepper. Can you think of anything more perfect to pair this spicy Roasted Red Pepper Corn Dip with, than that? Top it off with a Mexican beer like Tecate, and you’ve got a full meal. But maybe that’s just me.
Believe it or not, I’m a total late comer to the Roasted Red Pepper party. My family didn’t use them in their recipes, and it was only recently (the last few years or so), that I really started using them in my cooking.
OMGosh!… I didn’t realize what I’d been missing. And now, they are a staple in my pantry and a secret weapon when I need that mild red pepper flavor.
What I love about them is, they add so much flavor without the bite that red peppers have in their raw form. Win, win!
Roasted Red Pepper Corn Dip
- 2 tablespoons butter
- 1/4 yellow onion diced
- 1 jalapeno finely diced
- 5 cloves garlic minced
- 4 ounces cream cheese
- 1/2 cup Mexican style sour cream
- 1/4 cup roasted red pepper chopped
- 1 16-ounce bag frozen corn kernels
- 2 teaspoons lime juice
- 1/2 cup Mexican cheese blend shredded
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- scant jalapeno diced (for topping)
- scant roasted red pepper diced (for topping)
- scant shredded cheese blend for topping
- Heat oven to 350 degrees F.
- In a cast iron skillet over medium heat, melt the butter and add the onion and jalapeno and cook 1 and 1/2 minutes until slightly softened. Add the garlic and cook 1 minute until fragrant. Remove from heat.
- In a mixer, combine cream cheese and sour cream and blend until smooth. Fold in roasted red pepper, corn, lime juice and shredded cheese until mixed throughout.
- Season with chili powder, cayenne pepper, salt, and pepper, mixing well.
- Add cream cheese mixture to skillet and mix well with onion, jalapeno and garlic. Place skillet back on heated stovetop for an additional 1 to 2 minutes until mixture is warm and well blended.
- Move skillet to oven and bake 15 to 20 minutes until heated throughout.
- Remove from oven. Sprinkle with optional diced fresh jalapenos, roasted red pepper and a small sprinkling of shredded cheese. Serve while warm.