Spicy Cheesy Corn Dip
This Spicy Cheesy Corn Dip is the perfect dairy-free game day snack! Creamy, delicious and has the perfect kick. Great with chips!
Equipment
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
Instructions
- Preheat oven to 400 degrees and lightly grease an 8x8 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.
Nutrition
Calories: 199kcal | Carbohydrates: 21g | Protein: 4g | Fat: 13g