Whipped Corn Dip with Chile Oil

recipe Detail


Chapple blends sweet corn with creamy ricotta in this delicious and versatile dip that complements crudités or pita chips.


- 2 cups corn kernels

- 1/2 cup cream cheese

- 1/4 cup sour cream

- 1/4 cup shredded cheddar cheese

- 1 tsp garlic powder

- 1 tsp onion powder

- Salt and pepper to taste

- 1/4 cup olive oil

- 1-2 dried red chilies


1. In a small pan, heat the olive oil over medium-low heat. Add the dried red chilies and let them infuse the oil for about 5 minutes. Remove the chilies from the oil and set the oil aside to cool.

2. In a medium-sized bowl, mix together the cream cheese, sour cream, garlic powder, onion powder, and salt and pepper until well combined.

3. In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add the corn kernels and cook for about 5 minutes, stirring occasionally, until they are lightly browned.

4. Add the cooked corn kernels to the cream cheese mixture and mix until well combined.

5. Transfer the corn dip to a serving bowl and smooth out the top.

6. Drizzle the infused chile oil over the top of the dip.

7. Sprinkle the shredded cheddar cheese over the oil and use a spoon to gently swirl the cheese into the dip.

8. Serve immediately with your choice of chips, crackers, or vegetables for dipping.

Enjoy your delicious Whipped Corn Dip with Chile Oil!

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