Description
A zesty and creamy Old Bay Corn Dip that’s perfect for parties and quick snacking. This no-cook dip combines cream cheese, sour cream, Old Bay seasoning, and shredded cheese with sweet corn and mild green chiles for a flavorful and easy appetizer that pairs perfectly with tortilla chips.
Ingredients
Scale
Dip Base
- 1 (8‑oz.) pkg. cream cheese, softened
- 1 (8‑oz.) container sour cream (about 1 cup)
- 1 tablespoon Old Bay seasoning
- 1 ½ teaspoons hot sauce (such as Tabasco)
Mix-Ins
- 1 (8‑oz.) pkg. thick‑cut, pre‑shredded Mexican 4‑cheese blend
- 1 (4‑oz.) can diced green chiles, drained
- 1 (15‑oz.) can sweet whole‑kernel corn, drained and divided (about 1 ¼ cups + ¼ cup)
Garnish and Serving
- Fresh cilantro leaves (optional)
- Tortilla chips, for serving
Instructions
- Prepare the Dip Base: In a medium bowl, mix softened cream cheese, sour cream, Old Bay seasoning, and hot sauce until smooth and creamy. This step ensures the dip has a consistent texture and flavor foundation.
- Combine Mix-Ins: Fold in the shredded Mexican 4-cheese blend, diced green chiles, and 1 ¼ cups of the drained sweet whole-kernel corn until the ingredients are well combined, maintaining a creamy texture with bursts of cheese and corn.
- Add Topping: Top the mixture with the remaining ¼ cup of corn to add a fresh pop of sweetness and a bit of texture contrast. Garnish with fresh cilantro leaves if desired for added color and a hint of herbal brightness.
- Serve Immediately: Serve the corn dip immediately with tortilla chips for dipping. Since this dip is best fresh, enjoy it right away for optimal flavor and texture.
Notes
- You can adjust the heat by varying the amount of hot sauce to suit your taste.
- This dip is best served fresh but can be refrigerated for up to 24 hours; stir well before serving if chilled.
- For a spicier kick, consider adding a pinch of cayenne pepper or using a hotter variety of green chiles.
- To keep the dip creamy and easy to serve, bring it to room temperature before serving if refrigerated.
