Spicy Hot Corn Dip

spicy hot corn dip

Sooo I came to an informative and wise conclusion the other day.
When it comes to choosing a restaurant, I'm kind of annoying. Kind of meaning like, really totally annoying. I really don't love going somewhere that I normally eat lunch at for dinner- freaks me out. I really like brunching... btw when that's considered a sport, someone let me know because then I can call myself an athlete... but anyways we end up going to the same couple restaurants over and over because... welp... I like their drink specials. I ain't afraid to admit it I want an extra spicy bloody or a bubbly oj now and again and for $5 or less kthanx. But the main course? I mean I care... just not that much.

I finally figured out the other day that when it comes to choosing a place to eat, I really only have three legit criteria I judge by: 1. appetizer availability 2. ambiance 3. drink selection. When I say appetizer availability, I mean I can't think look speak breath before we have an app order in, and I finally reach my happy place with an app in hand/mouth/belly. So is this just another dip? Neg. This is a spicy, cheesy, creamy (yet skinny don't panic) and warm corn dip. This is your future happy place too.

Spicy Hot Corn Dip

Prep Time:  | Cook Time:  | Serves 4+

  • 1 can white or yellow corn, drained and rinsed
  • 1 red bell pepper, seeds removed and diced
  • 1 yellow onion, diced
  • 1 jalapeño, finely chopped
  • 1 7-oz. container greek yogurt, 2% variety
  • 1/2-3/4 cup shredded cheddar or Mexican variety cheese, reserving some for topping
The Steps
  1. Saute veggies: Preheat your oven to 375 degrees. In a skillet, sauté the corn in 1 tsp. of olive oil over medium high heat for about 5 minutes, or until the kernels begin to caramelize. Add in the red pepper, onion, and jalapeño at cook for another 3 minutes until veggies start to soften. Take off heat and set aside.

  2. Combine Ingredients: Once veggies have cooled, mix them together in a bowl with the greek yogurt and a little more than 1/4 cup of the cheese. If you like it cheesier, add in another 1/4 cup.

  3. Bake Dip: Spray a glass baking dish before pouring corn mix into the pan and spread evenly. Top with extra cheese!

  4. Cool: Bake for 10-15 minutes or until top is bubbly and golden. Serve with tortilla or pita chips!

If you make this recipe, let me know! Leave a comment, let me know what you think + be sure to tag any pictures with #TheSavvySpoon on Instagram!


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