Spicy Cheesy Corn Dip (members only)
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This Spicy Cheesy Corn Dip is the perfect dairy-free game day snack! Creamy, delicious and has the perfect kick. Great with chips!
Football season is here and whether you like watching or not, we can all get behind delicious snacks. And this Spicy Cheesy Corn Dip is one that vegans and non-vegans will all love. This vegan cheese dip is warm, creamy and has the perfect kick. Serve with your favorite dipper – I personally love ruffles with it!
here’s what you need
ingredients
- corn
- vegan cheddar cheese
- vegan cream cheese
- non-dairy yogurt
- vegan mayo
- serrano pepper
- garlic powder, onion powder, smoked paprika, cumin, salt & pepper
- lime juice
equipment
You’ll need an 8×8 baking dish.
steps
step 1: mix it up
The great thing about this dip is that there isn’t any pre-cooking before baking. We are literally dumping and baking.
Add the corn, 1 cup of cheddar, cream cheese, yogurt, mayo, serrano, dry seasonings & lime juice to a bowl. Mix to combine. Taste and add salt if needed.
step 2: bake & serve
Cover the baking dish and place in the oven.
You’re going to bake this for 25-30 minutes. You want everything to be bubbly and melty.
This is best served right away while it is still hot. Grab a bag of chips and dig in!
tips & tricks
This dip can be prepped ahead of time. Add the dip to the baking dish, cover and place in the fridge until ready to bake. Just be sure to take out of the fridge 30 minutes before baking so it can come to room temp.
So many options when it comes to serving this – tortilla chips, potato chips, veggies or toasted bread.
need more recipe inspo? check these out:
Spicy Cheesy Corn Dip
Ingredients
- 4 cups frozen corn thawed
- 1.5 cups shredded vegan cheddar cheese separated, I used Daiya
- 8 ounces vegan cream cheese I used Kite Hill
- 1/3 cup non-dairy yogurt unsweetened
- 1/4 cup vegan mayo
- 1 serrano pepper sliced, optional
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon pepper
- 1 lime juiced
- salt to taste
- cilantro chopped, optional for serving
Equipment
Instructions
- Preheat oven to 400 degrees and lightly grease an 8×8 baking dish.
- Add the corn, 1 cup of cheddar, cream cheese, yogurt, mayo, serrano, dry seasonings & lime juice to a bowl. Mix to combine. Taste and add salt if needed.
- Transfer the mixture to the prepared baking dish and spread in an even layer. Top with the remaining cheddar. Cover and place in the oven for 20 minutes. Remove the foil and cook for another 5-10 minutes, or until the cheese on top is melted – turn the oven to broil for the last couple minutes for a crispier top.
- Remove from the oven, top with cilantro and serve hot with your favorite dipping vessel – potato chips, tortilla chips, veggies or toasted bread.
Notes
- This dip can be prepped ahead of time. Add the dip to the baking dish, cover and place in the fridge until ready to bake. Just be sure to take out of the fridge 30 minutes before baking so it can come to room temp.
- So many options when it comes to serving this – tortilla chips, potato chips, veggies or toasted bread.
