Queso Verde Corn Dip Recipe
Queso Verde Corn Dip is a creamy, cheesy appetizer featuring fresh corn, vibrant salsa verde, and a blend of Monterey Jack and cheddar cheeses. This baked dip combines sautéed veggies with a tangy, flavorful base, perfect for serving warm with tortilla chips. Garnished with fresh cilantro and diced tomatoes, it’s an irresistible party favorite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: About 6-8 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Vegetables
- 1 small onion, chopped
- 3 ½ cups fresh corn, cut from 4 ears
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- Fresh cilantro, for garnish
- Diced tomatoes, for garnish
Wet Ingredients & Sauces
- 1 tablespoon olive oil
- 1 cup salsa verde
- ⅓ cup real mayonnaise
- ½ cup sour cream
- Hot sauce, to taste
Dairy
- 1 (8-ounce) package cream cheese, cubed
- 1 cup shredded Monterey Jack cheese (divided)
- 1 ½ cups shredded cheddar cheese (divided)
Spices & Seasoning
- 1 teaspoon ground cumin
- ¼ teaspoon smoked paprika
- Salt and pepper, to taste
To Serve
- Tortilla chips
Instructions
- Sauté Vegetables: Heat 1 tablespoon olive oil in a 12-inch ovenproof skillet over medium-high heat. Add the chopped onion and cook for about 3 minutes until translucent. Add the fresh corn, diced red bell pepper, and minced garlic, then sauté for an additional 1 minute to meld the flavors.
- Mix Dip Base: Stir in the salsa verde, cubed cream cheese, sour cream, real mayonnaise, ground cumin, smoked paprika, salt, and pepper. Add ¾ cup of shredded Monterey Jack cheese and 1 ¼ cups of shredded cheddar cheese to the mixture. Spread everything into an even layer in the skillet and evenly top with the remaining cheeses.
- Bake Until Bubbly: Place the skillet in a preheated oven at 350°F (175°C). Bake the dip for 20 to 25 minutes or until the cheese is melted and bubbly. Then, broil the dip for 1 to 2 minutes until the cheese on top turns golden and slightly crispy.
- Transfer and Keep Warm: Carefully remove the skillet from the oven. You can transfer the dip to a slow cooker to keep it warm for up to 2 hours or serve it immediately for the best texture and flavor.
- Garnish and Serve: Garnish the hot dip with fresh cilantro leaves and diced tomatoes as desired. Add hot sauce to taste for an extra kick, and serve with crunchy tortilla chips for dipping.
Notes
- Use fresh corn for the best texture and flavor; canned corn can be used in a pinch but may result in a less vibrant taste.
- If you don’t have an ovenproof skillet, prepare the sautéed ingredients in a regular skillet and then transfer to a baking dish before adding the cheese and baking.
- Adjust the level of hot sauce according to your spice preference; you may also substitute with jalapeños for more heat.
- This dip can be prepared ahead of time up to the baking step; refrigerate and then bake when ready to serve.
- For a gluten-free option, ensure the tortilla chips you serve with are certified gluten-free.
Keywords: queso verde dip, corn dip, baked cheese dip, salsa verde recipe, party appetizer, Mexican dip, creamy corn dip, Monterey Jack, cheddar cheese dip
Find it online: https://dishedbydana.com/queso-verde-corn-dip-recipe/
