Queso Verde Corn Dip Recipe

Introduction

Queso Verde Corn Dip is a creamy, flavorful appetizer perfect for any gathering. With fresh corn, salsa verde, and a blend of cheeses, this dip delivers a delightful mix of textures and zesty flavors that pair wonderfully with tortilla chips.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 3 ½ cups fresh corn cut from 4 ears
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 1 cup salsa verde
• 1 (8-ounce) package cream cheese, cubed
• ⅓ cup real mayonnaise
• ½ cup sour cream
• 1 teaspoon ground cumin
• ¼ teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup shredded Monterey Jack cheese, divided
• 1 ½ cups shredded cheddar cheese, divided
• Hot sauce to taste
• Tortilla chips, for serving
• Fresh cilantro, for garnish
• Diced tomatoes, for garnish

Instructions

1. Step 1: Heat the olive oil in a 12-inch oven-proof skillet over medium-high heat. Add the chopped onion and cook for 3 minutes until translucent.
2. Step 2: Add the fresh corn, diced red bell pepper, and minced garlic to the skillet. Sauté for an additional 1 minute, stirring frequently.
3. Step 3: Stir in the salsa verde, cream cheese, sour cream, mayonnaise, ground cumin, smoked paprika, salt, and pepper. Mix in ¾ cup of the Monterey Jack cheese and 1 ¼ cups of the cheddar cheese until combined and creamy.
4. Step 4: Spread the mixture evenly in the skillet. Sprinkle the remaining Monterey Jack and cheddar cheeses on top.
5. Step 5: Bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes until bubbly. Then broil for 1 to 2 minutes until the cheese is golden and slightly crisp.
6. Step 6: Optionally, transfer the dip to a slow cooker to keep warm for up to 2 hours. Garnish with fresh cilantro and diced tomatoes before serving.
7. Step 7: Serve warm with tortilla chips and enjoy!

Tips & Variations

• For extra heat, add a dash of your favorite hot sauce or chopped jalapeños to the dip.
• Use canned corn if fresh isn’t available, but drain it well to avoid excess moisture.
• Substitute Greek yogurt for sour cream for a tangier, lighter dip.
• Try adding black beans or chopped green chilies for additional texture and flavor.

Storage

Store the leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through, stirring occasionally to maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dip ahead of time?

Yes, you can prepare the dip mixture up to a day in advance. Store it covered in the refrigerator and bake just before serving for the best texture and flavor.

What can I use if I don’t have an oven-proof skillet?

If you don’t have an oven-proof skillet, cook the vegetables and cheese mixture in a regular skillet, then transfer to a baking dish before baking and broiling.

Queso Verde Corn Dip Recipe

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★★★★★

4.9 from 82 reviews

Queso Verde Corn Dip is a creamy, cheesy, and flavorful appetizer perfect for parties or snacks. This baked dip combines fresh corn, bell peppers, salsa verde, and a blend of cheeses for a warm, gooey treat. Served with tortilla chips and garnished with fresh cilantro and diced tomatoes, it’s a tasty crowd-pleaser with a vibrant Tex-Mex twist.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Tex-Mex

Ingredients

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Vegetables & Aromatics

• 1 small onion, chopped
• 3 ½ cups fresh corn (cut from 4 ears)
• 1 diced red bell pepper
• 2 minced garlic cloves
• Fresh cilantro, for garnish
• Diced tomatoes, for garnish

Dairy & Condiments

• 1 (8-ounce) package cream cheese, cubed
• ⅓ cup real mayonnaise
• ½ cup sour cream
• 1 cup shredded Monterey Jack cheese, divided
• 1 ½ cups shredded cheddar cheese, divided

Spices & Seasonings

• 1 tablespoon olive oil
• 1 cup salsa verde
• 1 teaspoon ground cumin
• ¼ teaspoon smoked paprika
• Salt and pepper, to taste
• Hot sauce, to taste

Serving

• Tortilla chips

Instructions

1. Sauté Vegetables: Heat 1 tablespoon olive oil in a 12-inch ovenproof skillet over medium-high heat. Add chopped onions and cook for 3 minutes until softened. Then add corn, diced red bell pepper, and minced garlic, sautéing for an additional 1 minute to combine the flavors.
2. Combine Ingredients: Stir in salsa verde, cubed cream cheese, sour cream, mayonnaise, ground cumin, smoked paprika, salt, and pepper to taste. Mix in ¾ cup Monterey Jack cheese and 1 ¼ cups cheddar cheese evenly throughout the mixture. Spread the mixture in an even layer in the skillet and top with the remaining cheese.
3. Bake the Dip: Place the skillet in a preheated oven at 350°F (177°C) and bake for 20 to 25 minutes until the dip is bubbly and hot. Then broil for 1 to 2 minutes to brown and golden the cheese topping, watching carefully to avoid burning.
4. Optional Keep Warm: Transfer the baked dip to a slow cooker if desired to keep warm for up to 2 hours, or you can serve immediately straight from the skillet.
5. Garnish and Serve: Garnish the dip with fresh cilantro and diced tomatoes for added freshness and color. Serve hot with tortilla chips for dipping.

Notes

• Use fresh corn for best flavor; canned corn can be substituted but reduce added salt accordingly.
• Adjust hot sauce quantity based on your preferred spice level.
• This dip can be made ahead and reheated in the oven for convenience.
• To make it vegetarian, verify the mayonnaise and sour cream are free from animal-derived rennet or gelatin.
• Keep an eye on the broiler step as cheese can burn quickly.

Keywords: queso verde, corn dip, cheesy dip, salsa verde dip, Tex-Mex appetizer, baked dip, party dip, creamy dip, tortilla chips