Queso Verde Corn Dip Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Tex-Mex
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://platedandproud.com/queso-verde-corn-dip-recipe/
