High Protein Spicy Creamy Corn Dip
Elevate your appetizer game with this High Protein Spicy Creamy Corn Dip, a flavorful crowd-pleaser that's both indulgent and nutritious! This oven-baked dip combines the smoky sweetness of sautéed corn, black beans, and vibrant bell peppers with a luxuriously creamy base of Greek yogurt, reduced-fat cream cheese, and shredded cheddar, making it a protein-packed alternative to traditional cheesy dips. A kick of jalapeño heat is perfectly balanced with bold spices like smoked paprika, cumin, and chili powder, while a splash of lime juice adds a zesty finish. Ready in just 25 minutes, this easy-to-make dip is perfect for game days, potlucks, or casual gatherings. Serve it warm with crunchy tortilla chips, crisp vegetable sticks, or fluffy pita bread for a dish that's sure to impress. Keywords: high protein corn dip, spicy dip recipe, creamy corn appetizer, healthy party dip.
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Recipe Information
Ingredients
- 2 cups cooked corn kernels (fresh, frozen, or canned)
- 1 cup plain Greek yogurt (2% or fat-free)
- 4 ounces reduced-fat cream cheese, softened
- 1 cup shredded cheddar cheese
- 0.5 cup black beans, drained and rinsed
- 1 jalapeño, finely diced
- 0.5 cup red bell pepper, finely diced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 tablespoon lime juice
- 1 teaspoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
Heat a skillet over medium heat and add 1 teaspoon of olive oil.
Add the corn kernels, diced jalapeño, red bell pepper, and minced garlic to the skillet. Sauté for 5-7 minutes until the vegetables are softened and slightly charred. Remove from heat and set aside.
In a mixing bowl, combine the softened cream cheese, Greek yogurt, shredded cheddar cheese, smoked paprika, cumin, chili powder, salt, and black pepper. Mix until smooth and well combined.
Stir in the sautéed vegetables, black beans, and lime juice. Mix until evenly distributed.
Transfer the mixture to a medium-sized oven-safe baking dish and spread it out evenly.
Bake for 15 minutes, or until the dip is bubbling around the edges and slightly golden on top.
Remove from the oven and let it cool for a few minutes.
Top with freshly chopped cilantro, if using, before serving.
Serve warm with tortilla chips, vegetable sticks, or pita bread.
Nutrition Facts
Calories |
1580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.3 g | 104% | |
| Saturated Fat | 41.9 g | 209% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 3468 mg | 151% | |
| Total Carbohydrate | 141.0 g | 51% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 33.5 g | ||
| Protein | 75.5 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1166 mg | 90% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1944 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
