Creamy Corn Dip (Hot or Cold)

This corn dip is quick, flexible, and easy to tweak, whether you’re making it for a party tray, lunch wrap, or just need a reason to dip into something creamy. You can blend it, stir it, serve it cold or heat it until bubbly. Either way, it’s simple and satisfying.

🌽 Ingredients

• 1 cup sour cream (or plain Greek yogurt)
• 1 block (8 oz) cream cheese (or low-fat)
• ½ to 1 cup cottage cheese (blended until smooth)
• 4 oz shredded cheddar
• 4 oz shredded Monterey Jack
• 4 green onions, chopped (save some for topping)
• Kernels from 2 to 4 ears of corn (fresh, grilled, or roasted)
• 1 tsp creamy jalapeño seasoning
• 1 tsp French onion dip mix

🥣 Instructions

1. Add everything to a blender or food processor.
2. Blend until smooth and creamy.
3. Serve immediately or chill.
4. To serve hot: if you have a cooking blender, set to sauce and remove when it asks for add ins, or transfer to an oven-safe dish and warm until bubbly and lightly golden (or microwave in 30-second bursts, stirring between).

Top with more corn and green onions if you want to dress it up.

🔄 Optional Swaps & Add-Ins

• 2 to 4 oz queso fresco (or swap for feta, or skip entirely)
• Add lime juice or hot sauce for extra tang or heat
• Use only cream cheese + sour cream if skipping cottage cheese
• Want more texture? Stir in extra corn after blending

🥕 Ways to Serve It

• Dip with tortilla chips, crackers, bell peppers, or toasted flatbread
• Spread inside wraps or sandwiches
• Spoon over grilled chicken, baked potatoes, or roasted veggies
• Stir into warm rice or pasta for a quick upgrade