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Creamy Southwest Corn Dip

Creamy Southwest Corn Dip served in a bowl with corn chips, made with Mexican-style corn, cheddar cheese, ranch seasoning, green chiles, mayonnaise, and Greek yogurt.
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This Creamy Southwest Corn Dip combines sweet Mexican-style corn, green chiles, cheddar cheese, ranch seasoning, mayonnaise, and Greek yogurt for a creamy, crowd-pleasing appetizer. Serve it chilled with corn chips for an easy party dip that’s perfect for game day, potlucks, holidays, and family gatherings.

Ingredients

  • 2 (15 oz) cans Mexican-style corn, drained well
  • 1 (4 oz) can diced green chiles, undrained
  • 1 cup mayonnaise
  • ¾ cup plain Greek yogurt or sour cream
  • 1 packet ranch seasoning mix (3 TBSP)
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp black pepper
  • 2 cups sharp cheddar cheese, shredded
  • 2–3 green onions, sliced (optional)

Instructions

  1. In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, ranch seasoning, garlic powder, onion powder, and black pepper until smooth.
  2. Fold in the drained Mexican-style corn, undrained green chiles, and shredded cheddar cheese.
  3. Add the green onions, if using, and stir until evenly combined.
  4. Cover and refrigerate for at least 2 hours before serving.
  5. Stir before serving and serve chilled with corn chips or ritz crackers.

Notes

  • Be sure to drain the Mexican-style corn well to prevent excess moisture in the finished dip.
  • The diced green chiles should be added undrained. The small amount of liquid adds flavor without making the dip runny.
  • For the best flavor, refrigerate the dip for at least 2 hours before serving. This allows the ranch seasoning and spices to fully blend with the creamy base.
  • Green onions are optional but add a fresh flavor and pop of color if desired.
  • If you’d like a stronger ranch flavor, stir in an additional tablespoon of ranch seasoning after the dip has chilled and been tasted.
  • For a thicker dip, add an extra ¼ cup shredded cheddar cheese.
  • This dip is best served cold with Fritos Scoops, tortilla chips, or sturdy crackers.
    Want a little heat? Stir in 1–2 finely diced jalapeños for a spicy kick. For milder heat, remove the seeds and membranes before chopping. Pickled jalapeños are another great option and add a tangy flavor that pairs well with the creamy ranch base. Start with a small amount and adjust to your preferred spice level.

Find it online: https://ourgratefulkitchen.com/creamy-southwest-corn-dip/