Southwest Corn Dip Recipe

Introduction

Southwest Corn Dip is a zesty, creamy appetizer perfect for parties or casual snacking. Packed with sweet corn, bold spices, and a creamy base, it pairs wonderfully with tortilla chips or as a topping for salads and tacos.

Ingredients

• 2 (14-ounce) cans yellow corn, drained
• 1 (4-ounce) can diced chiles
• 1 large red or orange bell pepper, chopped
• ½ cup (123g) plain Greek yogurt (not vanilla, sour cream can be used)
• ¼ cup (52g) mayonnaise (light or full fat)
• 1 tablespoon chili powder
• 1½ teaspoons ground cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon dried oregano

Instructions

1. Step 1: In a large bowl, combine the drained corn, diced chiles, and chopped bell pepper.
2. Step 2: Add the Greek yogurt, mayonnaise, and all the spices: chili powder, ground cumin, salt, black pepper, paprika, garlic powder, onion powder, crushed red pepper flakes, and dried oregano.
3. Step 3: Stir everything with a large spatula until the mixture is completely combined and creamy.
4. Step 4: Serve immediately with corn or tortilla chips, or use as a topping for salads and tacos.

Tips & Variations

• For convenience, you can substitute all the spices with 2 tablespoons of homemade or store-bought taco seasoning.

Storage

Store leftover dip tightly covered in the refrigerator for up to 3 days. Stir well before serving again. This dip can be enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, preparing the dip a few hours or the day before allows the flavors to meld better. Just keep it refrigerated and covered until ready to serve.

Can I substitute sour cream for Greek yogurt?

Absolutely. Sour cream works well and will provide a similar creamy texture and tangy flavor to the dip.

Southwest Corn Dip Recipe

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4.5 from 141 reviews

A creamy, flavorful Southwest Corn Dip made with sweet corn, diced chiles, bell pepper, Greek yogurt, and a blend of warm spices. Perfect to serve with chips or as a topping for salads and tacos, offering a zesty and slightly spicy twist to your appetizers.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: Approximately 6 servings 1x
• Category: Dip
• Method: No-Cook
• Cuisine: Southwestern
• Diet: Gluten Free

Ingredients

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Vegetables and Canned Goods

• 2–14 ounce cans yellow corn, drained
• 1–4 ounce can diced chiles
• 1 large red or orange bell pepper, chopped

Dairy

• ½ cup (123g) plain Greek yogurt (not vanilla; sour cream can be used as a substitute)
• ¼ cup (52g) mayonnaise, light or full fat

Spices and Seasonings

• 1 Tablespoon chili powder
• 1 and ½ teaspoons ground cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon dried oregano

Instructions

1. Combine Ingredients: In a large bowl, add the drained corn, diced chiles, chopped bell pepper, Greek yogurt, and mayonnaise. This forms the creamy base for the dip.
2. Add Spices: Sprinkle in chili powder, ground cumin, salt, black pepper, paprika, garlic powder, onion powder, crushed red pepper flakes, and dried oregano. Alternatively, you can substitute all the individual spices with 2 tablespoons of pre-made taco seasoning if preferred.
3. Mix Thoroughly: Using a large spatula, stir all the ingredients together carefully until the mixture is completely combined and evenly seasoned.
4. Serve: Transfer the dip to a serving bowl. Enjoy it with corn chips, tortilla chips, or use it as a topping for salads or tacos for an extra burst of flavor.
5. Store Leftovers: Place any leftover dip in an airtight container and refrigerate. It will stay fresh for up to 3 days.

Notes

• You may use 2 tablespoons of pre-made taco seasoning in place of all the individual spices for convenience and an equally flavorful result.
• For a tangier dip, sour cream can substitute the Greek yogurt.
• Leftover dip should be stored in a sealed container in the refrigerator and consumed within 3 days for optimal freshness.

Keywords: Southwest Corn Dip, corn dip recipe, Greek yogurt dip, southwestern appetizer, chip dip, no-cook dip, easy party dip