Literally, this dip might be my most favorite yet. Plus, it has veggies so it totally offsets all the cheese and cream cheese and butter. Right? I’m just going to tell myself that to make myself feel better.
Can we discuss how Christmasy this looks? You better believe I purposely took this picture in front of my tree just to be festive. There is no shame in the holiday game. But, the real show stopper in this dip is the Sir Kensington’s mayonnaise. Sir Kensington’s is prepared the typical French way with certified humane, free-range eggs, smooth sunflower oil, and bright hints of citrus. It’s perfect for generic uses like deviled eggs or even a swipe on a sandwich. But, it’s even better in this creamed corn dip. My main suggestion with all this deliciously creamy dairy is to make sure it’s all room temperature. The cream cheese definitely needs to be room temperature otherwise it will leave chunks in your dip mixture. You can also use your hand mixer or a stand mixer to make sure the lumps are all gone
Once your veggies are nice and chopped, toss them in a pan with some melted butter. I’m just saying, this looks super festive and I’m digging it. For the record, we just got these amazing non-stick pans and I can’t tell you how awesome they are in the kitchen. You don’t need a stick of butter while using them but that didn’t stop me.
Once your veggies are nice and pretty, go ahead and toss them in your creamy cheesy mixture. Mix sure it’s evenly distributed. Again, you can use a hand or stand mixer here but it’s not required. I just did it with a wooden spoon so whatever floats your boat.
Okay, so this is literally the ugliest picture ever but the dip is just so good. I’m looking for any excuse to use my lovely new pie pan. If you are trying to prep for a party, you can make this 2-3 days in advance and just put some foil on top to leave in the fridge. Once you’re ready to oake it, make sure to toss on more cheese before tossing in the oven. And then you pull this amazingly gooey delicious dip out of the oven and eat it all. I would let it sit for 5-10 minutes first so it can firm up. Then, go to town! It’s best served with tortilla chips or maybe even some leftover bell peppers. What occasion are you going to serve this cheesy, creamy, creamed corn dip at this holiday season? Share in the comments below!
- 1 small onion, diced
- 2 garlic cloves, minced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1/4 cup pickled jalapeños, chopped
- 3 Tablespoons butter
- 8oz cream cheese, room temperature
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 can creamed corn
- 2 teaspoons chili powder or paprika
- 1 pound pepper jack cheese, grated (1/2 reserved for top of dip)
- green onions, sliced for topping
- Preheat the oven to 350 degrees.
- Prepare the cheesy mixture by adding the cream cheese, mayonnaise, sour cream, creamed corn, and 1/2 of the cheese to a mix bowl. Mix until fully combined. Set aside.
- In a large skillet, melt the butter and add the onion, garlic, bell peppers. Cook until soft and golden, about 4 minutes. Then add pickled jalapeños and cook another 1-2 minutes.
- Add the veggies and chili powder/paprika to the cream cheese mixture and mix until fully combined.
- Spoon into pie dish and sprinkle with the rest of the shredded cheese. Bake for 25-30 minutes until nice and toasty.
- Let sit for 5-10 minutes and serve with tortilla chips or sliced veggies.