Let me tell you about this Cheesy Poblano Corn Dip! It’s like a party in your mouth, but not one of those boring parties where everyone just stands around. This addicting party dip knows how to get down and boogie. It’s got the creamiest cheese, like a warm hug from your favorite grandma, and those poblano peppers give it a little kick, just to keep things interesting. And don’t even get me started on the corn – it’s like sunshine in a bowl! You’ll wanna dip everything in it.
Cheesy Poblano Corn Dip Ingredients
- 1 tablespoon olive oil
- 2 large poblano peppers
- 1 yellow onion
- 3 cups frozen corn
- 1/2 tbsp minced garlic
- 1 tbsp lime juice
- 1/2 teaspoon smoked paprika
- 8 ounces softened cream cheese
- 6 ounces sour cream
- 1 cup shredded cheddar cheese
- salt and black pepper to taste
How To Make The Best Cheesy Chip Dip For Parties
- Preheat your oven to 450° F.
- Chop the poblano peppers and onion and then sauté them in a cast iron skillet over medium heat with a little olive oil for about 5 minutes.
- Stir in the frozen corn and allow it to heat up for a minute.
- Stir in the remaining ingredients including the garlic, lime juice, smoked paprika, cream cheese, sour cream, cheddar, and a little salt and pepper to taste. You can reserve a bit of the cheddar cheese for sprinkling over the top if you’d like.
- Once everything is well combined, transfer the skillet into the oven and bake for 12-15 minutes.
- You can optionally garnish this dip to make things fancy with cilantro, green onion, or a little extra smoked paprika sprinkled over top.
- Serve warm with your favorite tortilla chips! This yummy dip is just as good at room temperature, so don’t worry about it sitting on the counter for a while. The cast iron skillet keeps it warm for quite a while, and it will thicken as it sits.
But wait, I don’t have a cast iron skillet!
No problem, folks. You can make this dip as instructed in a regular skillet or pan, and then transfer the mixture into an 8×8 or 9×9 glass or ceramic baking dish. Now, because the baking dish isn’t quite as hot as the cast iron skillet when going into the oven, you may want to add a few minutes to the baking time.
Are you looking for more easy appetizer recipes for a party?
I’ve got your back! A good chip dip is a must for any kind of shindig, whether you’re hosting a party for a big crowd or simply having family and friends over for a casual gathering. This 3 Ingredient Chili Cheese Dip is my go-to for last minute parties.
Cheesy Poblano Corn Dip
Ingredients
- 1 tbsp olive oil
- 2 large poblano peppers (chopped)
- 1 yellow onion (chopped)
- 3 cups frozen corn
- 1/2 tbsp minced garlic
- 1 tbsp lime juice
- 1/2 tsp smoked paprika
- 8 oz cream cheese (softened)
- 6 oz sour cream
- 1.5 cups shredded cheddar
- salt & black pepper
Instructions
- Preheat oven to 450° F.
- Sauté the chopped poblano peppers and onion in a cast iron skillet over medium heat with about 1 tbsp of olive oil for about 5 mintutes.
- Stir in the frozen corn and allow it to warm for a minute.
- Set aside about 1/2 cup of your shredded cheddar and then stir in the remaining ingredients. I would start with about 1 tsp of salt and then do a taste test to see if you'd like more.
- Top the mixture with the remaining cheddar cheese and then transfer the cast iron skillet to your oven and bake for 12-15 minutes, or until warm and bubbly.
- You can optionally garnish with an extra sprinkle of smoked paprika, cilantro, or diced green onions.
- Serve warm with your favorite tortilla chips! This dip is just as good at room temperature and stays warm for a long time thanks to the hot skillet it's baked in.
Notes
Don’t forget to save this easy chip dip on Pinterest for your next party!
