Cream Cheese Jalapeno Corn Dip

This is another simple, yet really good, recipe with only three ingredients. A coworker of my dad’s gave him this recipe, and then my dad passed it along to me.

You actually need two cream cheese packages even though the picture only shows one.

  • 1 can of corn, drained (or a little less)
  • 2 8oz packages of cream cheese, softened (I typically use regular, but you could use low-fat or fat free instead)
  • Jalapenos from the jar (to taste), finely chopped

Make sure the cream cheese is somewhat softened before making the dip, either leave it on the counter for a while or put it in the microwave for a few seconds (take OFF the foil wrapper before doing this). The cream cheese is nearly impossible to work with if you try using it right after pulling it from the fridge.

I probably use 1 to 1.5 tablespoons of finely chopped jalapenos for my dip. I’ll also add a little, maybe a teaspoon or so, of the jalapeno juice from the jar to spice it up. I’m not a fan of super spicy food, so my dip is pretty mild. Just remember, you can always add more jalapenos, but once they’re added, you can’t take them away!

Mix all the ingredients together and eat with crackers – I use Ritz crackers. It might be good with tortilla chips, too.

Try it out. Let me know what you think!

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