Jalapeno Popper Corn Dip Spicy Creamy

This Jalapeno Popper Corn Dip was inspired by my Jalapeno Popper Garlic Bread, Baked Jalapeno Poppers, and Pav Bhaji Dip which is made with cream cheese. 2. This is what you should have. You’ll notice the oil has separated. The jalapenos have slightly browned which will add a ton of flavor. (Image 2) 3. Now add garlic and saute for 30-40 seconds. (Image 3) 4. Add scallions and frozen corn that have been run under warm water and drained. Stir and cook for a minute. (Image 4) 6. Lower the heat to low heat. Add cream cheese. Stir the cream cheese into the veggies until it’s creamy. (Image 6) 7. Now add sour cream and stir. (Image 7) 8. Next, reduce heat to low. Now slowly add room temperature milk to the dip mixture. Make sure you add the milk slowly stirring in between to avoid curdling. (Image 8) 10. Now add cayenne pepper and garlic powder. (Image 10) 11. Stir and look at that cheese pull. (Image 11) 12. Transfer the jalapeno corn dip to a 7″ x 11″ baking dish. (Image 12) 14. Top the baking dish with the remaining 1 cup of cheese, sliced jalapenos, and 1-2 tablespoons of crushed tortilla chips. (Image 14) 15. Cover with a foil wrap and bake at 400 degrees for 20 minutes. Remove the foil wrap and bake for another 3 minutes until the cheese is slightly golden. (Image 15) 16. Garnish with a few chopped scallions. Serve immediately. (Image 16) ✓ Less Spicy – This recipe calls for 4-5 jalapenos with seeds and cayenne pepper. If you prefer less spice, remove the seeds from half or all the jalapenos. ✓ Serve Immediately – For best results, bake this dip right before your guests arrive and serve immediately. It tastes best when it’s warm. ✓ Room-Temperature Dairy – Make sure your dairy items such as cream cheese, sour cream, milk, and cheese are at room temperature. Just leave them out for 30-45 minutes before cooking. Also, add the milk slowly to prevent the dip from curdling.