Jalapeño Popper Corn Dip
This hot corn dip is speckled with the creamy yet subtle spicy flavours of everyone’s favourite jalapeño poppers! It's the perfect appetiser for the next time you’re hosting friends and family, or for when you need something cosy to sink your teeth into.
Ingredients
- ½ cup cream cheese, softened
- ⅓ cup Greek yogurt/ hung curd
- 2 tbsp mayonnaise (can swap this for more Greek yogurt)
- ⅓-½ cup diced jalapeños
- ⅓-½ cup boiled corn/ canned corn
- ¼ cup shredded cheddar cheese
- ¼ cup grated mozarella (can substitute this for more cheddar)
- ¼ cup diced scallions
- salt, pepper & seasonings of choice (e.g. paprika; hot sauce)
Instructions
- Pre-heat the oven to 180C.
- Add the cream cheese, greek yogurt and mayonnaise to a large mixing bowl and beat together until smooth and creamy.
- Fold in the jalapeños, corn, cheese and scallions. Stir in the seasonings, tasting to adjust.
- Once the mixture is well combined, add it to a 6” or 7” baking dish. smoothen the surface
- Bake until golden brown (about 20 minutes) and sizzling.
- Optional: you can remove the baking dish about 4-5 minutes before the dip is done and top with panko breadcrumbs, before broiling.
- Serve this dip hot with crackers/ crudites/ nachos/
