This easy corn dip is delicious served room temperature or chilled. Just add some savory crackers for dunking.
PREP TIME 15 minutesminutes
TOTAL TIME 15 minutesminutes
YIELD 12servings
Ingredients
2(8 oz) bricks of cream cheese, softened
2jalapeño peppersminced (Remove the ribs and seeds first if you don't like things too spicy.)
1red bell peppersmall diced
1(15.2 oz) can of corn, mostly drained *SEE NOTE
1packet of ranch salad dressingor 3 tbsp of ranch seasoning
2 - 3green onionschopped
Handful of fresh cilantrochopped
Crackers or tortilla chips for serving
Instructions
Add the softened cream cheese and ranch seasoning to a large mixing bowl and beat together using a hand mixer. The seasonings should be thoroughly blended into the cream cheese.
The dip needs a little of the liquid from the can of corn or it will be too thick for dipping. However, if your canned corn happens to be overflowing with packing liquid you may want to strain some off before stirring it into the dip.
Strain the liquid from the can of corn into a measuring cup and set it aside.
Add the drained corn to the mixing bowl and stir it into the cream cheese mixture. The liquid from the corn will help thin out the texture.
If it is still too thick for your taste, add a teaspoon of the reserved canning liquid at a time until you reach a consistency you like.
Add the remaining ingredients to the bowl and give it a nice stir to incorporate all the veggies into the dip.
Garnish with additional chopped cilantro and serve alongside wheat crackers or tortilla chips.
Tasty served room temperature or chilled.
Recipe Notes
HOW TO ADJUST THE SPICE LEVEL:
For MILD: Use regular ranch seasoning and omit the jalapeño peppers.
For MEDIUM: Use two jalapeño peppers OR one jalapeño and spicy ranch seasoning.
For HOT: Use two jalapeño peppers and spicy ranch seasoning.
For EXTRA HOT: Use spicy ranch seasoning, two jalapeño peppers WITH the ribs and seeds included.