Corn Dip With Cream Cheese
Corn Dip With Cream Cheese is a quick and easy recipe to make! Serve warm or cold with corn chips, to get the party started.
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Appetiser, dip
Cuisine: Western
Keyword: corn dip with cream cheese, cream cheese corn dip
Servings: 24
Calories: 120kcal
- 500 grams/16 oz cream cheese Note 1
- 1 cup Greek Yogurt Note 2
- ½ cup parmesan cheese Note 3
- ⅓ cup red onion finely chopped
- 1 roma tomato thinly sliced
- 2 cloves garlic ends trimmed and finely diced
- 420 grams corn kernels drained and rinsed, Note 4
- ½ cup bacon diced, Note 5
- ¼ teaspoon salt
- ½ teaspoon cracked black pepper
Preheat the oven: Preheat your oven to 180°C / 350-375°F / Gas Mark 4-5.
Combine: add cream cheese, Greek yogurt, parmesan cheese, red onion, tomato, garlic, corn kernels, bacon, salt and pepper to heatproof glass serving bowl.
Oven bake: place dip into the oven and bake for 10 mins. Use oven mits, to remove and stir to combine.
Return to oven: place the combined dip back into the oven and bake for a further 10 mins.
Remove from the oven: use oven mits to remove dip from oven, place on heatproof surface.
To serve: sprinkle over chopped parsley. Serve warm with corn chips or crackers. Note 6
- Note 1 - Cream Cheese: I prefer using 2 x 250 gram tubs (spreadable) for this recipe. It is not so much the 'spreadable' reason, more so that I find they fit well into the size of dip serving bowl that I use. As the blocks and tubs weight the same amount, you can use your preference, being aware that if you use blocks, it is a good idea to chop them up to squeeze everything into the bowl.
- Note 2 - Greek yogurt: you can use full fat or low fat yogurt. You can also substitute this with the equivalent amount of sour cream if you prefer to use that.
- Note 3 - Parmesan cheese: I grate this from a block then measure and add it. You can do the same or use store bought parmesan cheese that is also shredded/grated. This is the cheese from the fridge section that is long like coconut strands, not the flaky type or the one in the pasta aisle which is more of a crumb.
- Note 4 - Corn kernels: This is a standard tin of store bought corn kernels. It won't matter if your tin is 400 grams say instead of 420 grams.
- Note 5 - Bacon: I use store bought diced bacon as I like the convenience of it sometimes. You can purchase it from the deli or cold section. They often sell this in 1 or 2 packs and they are freezer friendly, so quite a handy ingredient for recipes!
- Note 6 - Parsley: the parsley is optional, however, I recommend using it as it adds great pops of colour to the top of the dip and blends well with the overall flavour.
Calories: 120kcal | Carbohydrates: 5g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 26mg | Sodium: 195mg | Potassium: 85mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 328IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 0.1mg