Low Carb Spicy Creamy Corn Dip
Dive into the bold and zesty flavors of this Low Carb Spicy Creamy Corn Dip, a perfect appetizer for your next gathering or game day spread! This indulgently creamy dip combines tangy cream cheese, sour cream, and a duo of cheddar and Monterey Jack cheeses with a kick of heat from jalapeños and smoky spices like smoked paprika and chili powder. A low-carb twist swaps traditional corn for clever alternatives like baby corn or riced cauliflower, keeping it keto-friendly without sacrificing texture or flavor. Sautéed vegetables, vibrant green onions, and fresh cilantro add a burst of freshness, while the bubbly baked top is irresistibly golden. Serve it hot with crunchy veggie dippers or low-carb crackers and enjoy a crowd-pleasing snack that’s as guilt-free as it is delicious!
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Recipe Information
Ingredients
- 8 oz cream cheese
- 1 cup sour cream
- 1 cup cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 cup sweet corn kernels (low carb alternative, such as baby corn or frozen riced cauliflower)
- 1 medium jalapeño, finely diced
- 0.5 medium red bell pepper, finely diced
- 2 stalks green onions, chopped
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the diced jalapeño and red bell pepper, and sauté for 3-4 minutes until softened.
If using baby corn or frozen riced cauliflower as a low-carb substitute for corn, add it to the skillet and cook for an additional 2-3 minutes to heat through. Set aside to cool slightly.
In a large mixing bowl, combine the softened cream cheese, sour cream, shredded cheddar cheese, and Monterey Jack cheese. Mix thoroughly until creamy and well combined.
Add the sautéed vegetables, green onions, garlic powder, smoked paprika, chili powder, salt, and black pepper to the cheese mixture. Stir until evenly distributed.
Transfer the mixture to an oven-safe baking dish and spread evenly.
Bake in the preheated oven for 15-20 minutes, or until the dip is bubbling and golden on the edges.
Remove from the oven and let cool slightly. Garnish with chopped cilantro before serving.
Serve warm with low-carb dippers like cucumber slices, bell pepper strips, or almond flour crackers. Enjoy!
Nutrition Facts
Calories |
2381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.0 g | 271% | |
| Saturated Fat | 122.7 g | 614% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 3546 mg | 154% | |
| Total Carbohydrate | 59.5 g | 22% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 31.7 g | ||
| Protein | 83.5 g | 167% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2181 mg | 168% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1000 mg | 21% | |
*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.
