Queso Verde Corn Dip Recipe

Queso Verde Corn Dip Recipe

How To Make Queso Verde Corn Dip

Loaded with bell peppers, cream cheese, garlic, mayo, and sour cream, this corn dip is delightfully tasty and perfect with tortilla chips.

Preparation: 10 minutes
Cooking: 25 minutes
Total: 35 minutes



  • 1tbspolive oil
  • 1smallonion,chopped
  • 4fresh sweet corn
  • 1redbell pepper,diced
  • 2clovesgarlic,minced
  • 1cupsalsa verde
  • 8ozcream cheese,cubed
  • cupreal mayonnaise
  • ½cupsour cream
  • 1tspground cumin
  • ¼tspsmoked paprika
  • Salt and pepper,to taste
  • 1cupshredded Monterey Jack cheese,divided
  • cupcheddar cheese,divided


  1. Heat 1 tablespoon olive oil in a 12-inch oven proof skillet over medium high heat. Add onions and cook for 3 minutes. Add corn, bell peppers and garlic and sauté for 1 additional minute.

  2. Stir in salsa verde, cream cheese, sour cream, mayonnaise, spices ¾ cup Monterey Jack cheese and 1¼ cup cheddar cheese. Spread in an even layer and top with remaining cheeses.

  3. Bake at 350 degrees F for 20 to 25 minutes or until bubbly. Broil until cheese is golden.

  4. Transfer dip to slow cooker to keep warm for 2 hours or serve immediately. Garnish with fresh cilantro and chopped tomatoes if desired.

  5. Serve with tortilla chips.


  • Calories: 341.25kcal
  • Fat: 28.31g
  • Saturated Fat: 12.91g
  • Trans Fat: 0.24g
  • Monounsaturated Fat: 7.88g
  • Polyunsaturated Fat: 4.73g
  • Carbohydrates: 12.75g
  • Fiber: 1.82g
  • Sugar: 5.38g
  • Protein: 11.04g
  • Cholesterol: 64.18mg
  • Sodium: 479.42mg
  • Calcium: 263.54mg
  • Potassium: 293.18mg
  • Iron: 0.87mg
  • Vitamin A: 204.37µg
  • Vitamin C: 21.75mg
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