Roasted Corn and Jalapeño Dip

• Produce

  • 1 cup Corn, Whole Kernel Frozen white or yellow
  • 1/4 tsp Garlic powder

• Condiments

  • 1/4 cup Mayonnaise

• Baking & Spices

  • 1/4 tsp Pepper, Cracked
  • 1/4 tsp Sea salt

• Nuts & Seeds

  • 1/4 tsp Cumin

• Dairy

  • 4 oz Cream cheese
  • 1/2 cup Greek yogurt, plain
  • 1 1/2 cup Italian blend shredded cheese

• Other

  • 1 Tablespoon Finely Chopped Jalapeno - seeds and veins removed (add more for spicy dip

Found on realhousemoms.com

Description

Ingredients

• 1 Cup Whole Kernel Frozen Corn (white or yellow)
• 1 Tablespoon Finely Chopped Jalapeno - seeds and veins removed (add more for spicy dip)
• 4 ounces Cream Cheese - softened
• 1/2 Cup Plain Greek Yogurt
• 1/4 Cup Mayonnaise
• 1/4 teaspoon Cracked Pepper
• 1/4 teaspoon Sea Salt
• 1/4 teaspoon Cumin
• 1/4 teaspoon Garlic Powder
• 1½ Cup Italian Blend Shredded Cheese - divided

Directions

• Preheat oven to 350°F
• Spread corn in an even layer onto baking sheet that has been sprayed with nonstick.
• Bake for 25 minutes or until corn begins to brown (stir once while cooking).
• Pick out any tough kernels.
• Combine cream cheese, Greek yogurt, mayonnaise, pepper, salt, cumin, garlic powder, jalapeno, roasted corn and 1 cup shredded cheese.
• Transfer to oven safe dish and top with remaining cheese.
• Bake at 350°F for 25 minutes then broil on high for 3 minutes to brown top.
• Serve immediately with crackers, bread or chips.