Enjoy the taste of sweet corn in this delicious, warm dip! Perfect as an appetizer, for a Mexican feast, or a game night — it’s sure to be a crowd pleaser!
Ingredients
- ½ block (125 g) of cream cheese
- ½ cup (125 mL) plain Greek yogurt
- ¼ cup (60 mL) feta, crumbled, plus extra for garnish
- Juice from one lime
- 1 cup (250 mL) shredded Tex Mex cheese blend
- 1 clove of garlic, minced
- 1 tbsp (15 mL) red onion, finely chopped
- 2 tsp (10 mL) roasted garlic and peppers seasoning
- ½ tsp (2.5 mL) garlic powder
- ½ tsp (2.5 mL) onion powder
- ¼ tsp (1 mL) salt
- 1 can of 12 fl oz (341 mL) whole corn, drained or fresh corn
- 1 green onion, chopped, for garnish
- cilantro for garnish (optional)
Preparation
- Preheat the oven at 350°F (180°C).
- In a large bowl, add the cream cheese, plain Greek yogurt, feta, and lime juice.
- With a hand-held mixer, blend until smooth and creamy.
- Add half of the shredded cheese, along with the garlic and red onion.
- Blend until smooth.
- Add the roasted garlic and pepper seasoning, the garlic and onion powders, and salt. Blend again.
- Add the corn kernels and mix until all ingredients are well incorporated.
- Pour the mixture into a 9 in x 6 in (12 cm x 15 cm) baking dish and spread evenly.
- Top with the remaining shredded cheese.
- Bake in the oven for 12 minutes.
- Remove from the oven and top with the chopped green onions, cilantro, and extra crumbled feta for garnish.
- Enjoy with your favourite tortilla chips!
- Store leftover dip, if any, in an airtight container in the fridge for up to four days.
Note: This dip is also great served cold but extra smooth and creamy when served warm.
Program Details
AGRICULTURE
Canada Agriculture and Food Museum
Program Location
Online
- View all programs at the Canada Agriculture and Food Museum