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Creamy spicy pepper dip with roasted corn in a bowl

Creamy Spicy Pepper Dip With Roasted Corn

A creamy, spicy dip that combines roasted corn with fresh vegetables for a perfect summer appetizer.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Dip
  • 1 cup cream cheese, softened
  • 1/2 cup sour cream or Greek yogurt for a healthier option
  • 1/2 cup mayonnaise or Greek yogurt for a healthier option
  • 1 tablespoon lime juice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
For the Vegetables
  • 1 cup roasted corn fresh or frozen, flavorful and sweet
  • 1 medium red bell pepper, finely diced
  • 1 medium jalapeño, finely diced adjust based on heat preference
  • 1/4 cup green onions, sliced
For Garnish
  • to taste fresh cilantro, chopped
  • to taste extra lime wedges for serving

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Spread the corn on a baking sheet and roast for about 15-20 minutes, or until golden and slightly charred. Stir halfway through for even cooking.
  2. In a medium mixing bowl, combine the cream cheese, sour cream, mayonnaise, lime juice, garlic powder, onion powder, and smoked paprika. Blend until smooth and creamy.
  3. Once the corn is cool, fold in the roasted corn, diced red bell pepper, jalapeño, and green onions into the cream mixture. Stir until evenly distributed.
  4. Transfer the dip into a serving bowl and cover it. Chill in the refrigerator for at least 30 minutes before serving. Garnish with chopped cilantro and lime wedges.

Notes

For a healthier option, substitute Greek yogurt for sour cream and mayonnaise. Store leftovers in an airtight container in the fridge for up to 3 days.