Photo is a Screen Shot from the Video
Roasted Corn and Jalapeño Dip
Lynn demonstrates Roasted Corn and Jalapeno Dip a delicious appetizer. This is perfect for a party and would work well for a Super Bowl party or get together.
Video Courtesy of Lynn’s Recipes
Roasted Corn and Jalapeño Dip Recipe
Ingredients
- 1 cup Whole Kernel Frozen Corn
- 1 tablespoon finely chopped Jalapeño, seeds and veins removed
- 4 ounces Cream Cheese, softened
- 1/2 cup plain Greek Yogurt
- 1/4 cup Mayonnaise
- 1/4 teaspoon cracked Black Pepper
- 1/4 teaspoon Sea Salt
- 1/4 teaspoon Cumin
- 1/4 teaspoon Garlic Powder
- 1-1/2 cups Italian Blend Shredded Cheese, divided
Directions
- Preheat oven to 350°F.
- Spread corn in an even layer onto baking sheet that has been sprayed with nonstick cooking spray.
- Bake for 25 minutes or until corn begins to brown (stir once while cooking). Pick out any of the tough kernels.
- Combine cream cheese, Greek Yogurt, mayonnaise, pepper, salt ,cumin, garlic powder, jalapeno, roasted corn and 1 cup shredded cheese.
- Transfer to oven safe dish that has been sprayed with cooking spray and top with remaining cheese.
- Bake at 350°F for 25 minutes then broil on high for 3 minutes to brown top.
Serve immediately with crackers, bread or chips.
Original Video can be found at Roasted Corn and Jalapeno Dip – Lynn’s Recipes. Adapted by Lynn from Real Housemoms. Additional Information Courtesy of Wikipedia and is used by permission.