Name: Creamy sweetcorn, jalapeno and cream cheese dip
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 onion, finely diced; 2 clove garlic, finely diced; 1/4 cup sliced jalapeno; 15 gram cream cheese, softened; 2 tablespoon sour cream; 1 cup grated tasty cheese or parmesan, plus extra for top if desired; 1 cup cooked sweetcorn kernels; sliced jalapeno, chilli flakes, sliced red chilli (optional) to garnish; chargrilled sourdough bread, ciabatta, corn chips or crackers (gluten-free if required)

Creamy sweetcorn, jalapeno and cream cheese dip

This sweetcorn, jalapeno and cream cheese dip recipe is a serious crowd-pleaser! Ready to serve in just 30 minutes, this gluten-free dip manages to perfectly balance creamy with spicy. Dig in!

Serves 4

Prep

10M

Cook

20M

Total

30M

Ingredients

1 tablespoon olive oil

1 onion, finely diced

2 clove garlic, finely diced

1/4 cup sliced jalapeno

15 gram cream cheese, softened

2 tablespoon sour cream

1 cup grated tasty cheese or parmesan, plus extra for top if desired

1 cup cooked sweetcorn kernels

sliced jalapeno, chilli flakes, sliced red chilli (optional) to garnish

chargrilled sourdough bread, ciabatta, corn chips or crackers (gluten-free if required)

Method

1.Preheat oven to 190°C.

2.Heat oil in medium frying pan and sauté onion, garlic and jalapeno for 3-4 minutes until soft and fragrant. Let cool.

3.Whizz or hand-blend the cream cheese and sour cream until smooth. Add cooled onion mix and fold in cheese and corn.

4.Spoon into an ovenproof dish and top with extra cheese if desired. Bake for 10-15 minutes until golden and bubbling.

5.Serve topped with extra jalapeno and a sprinkle of chilli flakes or spice mixture and sliced red chilli if desired. Serve with chargrilled sourdough bread, ciabatta or crackers (unless eating gluten free in which case gluten-free bread, rice crackers or corn chips would be great).

Serves 4-6.

Note

Jo Wilcox

Ingredients

Method

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