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–+ servings
Mexican Street Corn Dip

Creamy Mexican Street Corn Dip that Will Wow Your Taste Buds

This Creamy Mexican Street Corn Dip is a crowd-pleaser perfect for dipping with tortilla chips or fresh veggies.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizers
Cuisine Mexican
Servings 8 servings
Calories 250 kcal

Equipment

  • Mixing bowl
  • Hand mixer or spatula
  • 1.5-quart baking dish

Ingredients
  

For the Creamy Base

  • 8 oz Cream cheese Thick base
  • 1 cup Sour cream Adds tanginess
  • ½ cup Mayonnaise Can substitute with Greek yogurt

For the Flavor

  • ½ cup Grated Parmesan cheese Enhances flavor and adds crust
  • 1 teaspoon Garlic powder Brings out flavor
  • 1 teaspoon Salt Adjust to taste
  • ½ teaspoon Black pepper Use smoked for extra flavor

For the Veggie Goodness

  • 10 oz Frozen spinach Thaw and drain well
  • 14 oz Artichoke hearts Chopped

Instructions
 

Step‑by‑Step Instructions

  • Preheat the oven to 375°F (190°C).
  • In a mixing bowl, combine the cream cheese, sour cream, and mayonnaise. Blend until smooth, about 2–3 minutes.
  • Stir in the grated Parmesan, chopped artichoke hearts, and thawed spinach. Add garlic powder, salt, and black pepper, mixing for another 2 minutes.
  • Transfer the mixture into a 1.5-quart baking dish, smoothing the top.
  • Bake for 30 minutes until bubbly and golden brown on top.

Notes

Serve warm with tortilla chips or fresh veggies. Can be prepared a day in advance and stored in the refrigerator.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 8gProtein: 6gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 500mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 1mg
Keyword appetizer, Creamy Dip, Mexican Street Corn Dip, party dip, spinach and artichoke dip
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