A creamy, cheesy baked dip with spicy jalapeños and sweet corn, perfect for sharing at any gathering.
# Components:
→ Dairy
01 - 8 ounces cream cheese, softened
02 - 1/2 cup sour cream
03 - 1 cup shredded cheddar cheese
04 - 1/2 cup shredded Monterey Jack cheese
05 - 2 tablespoons unsalted butter
→ Vegetables
06 - 2 cups sweet corn kernels, fresh, canned, or thawed
07 - 3 to 4 jalapeño peppers, seeded and finely diced
08 - 1 small red bell pepper, diced
09 - 2 cloves garlic, minced
10 - 2 spring onions, sliced
→ Seasonings
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
→ Topping
14 - 1/2 cup panko breadcrumbs
15 - 1/4 cup shredded cheddar cheese
16 - 1 tablespoon melted butter
# Method:
01 - Preheat oven to 375°F (190°C).
02 - In a large skillet, melt 2 tablespoons unsalted butter over medium heat. Sauté diced jalapeños, red bell pepper, corn, and minced garlic for 3 to 4 minutes until fragrant and tender. Remove from heat.
03 - In a mixing bowl, combine softened cream cheese, sour cream, 1 cup shredded cheddar, and Monterey Jack cheese. Mix until smooth.
04 - Add sautéed vegetables, spring onions, smoked paprika, salt, and black pepper to the cheese mixture. Stir thoroughly until the mixture is uniform.
05 - Transfer the combined mixture to a lightly greased 9-inch round or similar baking dish.
06 - In a small bowl, mix panko breadcrumbs, 1/4 cup shredded cheddar cheese, and 1 tablespoon melted butter. Sprinkle the topping evenly over the surface.
07 - Bake for 20 to 25 minutes, or until the dip is bubbly and the top is golden brown.
08 - Allow to cool briefly before serving. Enjoy warm with tortilla chips, crackers, or raw vegetables.
