Roasted Sweetcorn Dip
A rich, cheesy dip packed with roasted sweetcorn, colorful peppers, and a creamy base - perfect for parties and gatherings.
Equipment
- mixing bowls
- Sharp knife
- Spoon
Ingredients
- 8 oz cream cheese room temperature (225g)
- ½ cup mayonnaise 120ml
- ½ cup sour cream 120ml
- ½ red pepper core and seeds removed, chopped into small pieces
- ½ orange pepper core and seeds removed, chopped into small pieces
- 4 spring onions chopped
- 4 oz cheddar jack cheese shredded (115g)
- 12 oz frozen roasted sweetcorn 340g
- Salt and pepper to taste
Instructions
- Preheat the oven to 375ºF / 190ºC degrees.
- In a large mixing bowl, mix together the cream cheese, sour cream, and mayonnaise until combined.
- Add in the chopped peppers, spring onions, and frozen sweetcorn. Mix well.
- Season with salt and pepper and stir again.
- Tip into a square baking dish and spread into an even layer.
- Sprinkle over the cheddar jack cheese.
- Bake in the oven for 20–25 minutes, until the cheese is melted and the mixture is bubbling.
- Serve immediately with tortilla chips or crudités.
