Appetizers can be a fun starter or an entire meal and creating something that’s not only tasty, but keeps you coming back for more is what I always strive for in a good dip recipe. This Warm Ricotta Corn Dip is super tasty and fun to serve for any occasion.
Fresh corn is at the farmer’s markets and grocery stores this summer, however frozen corn will work just fine in this recipe. I prefer to use fresh while in season, but frozen corn can be a real time saver.
This recipe is super simple to throw together for a family gathering at home and it’s delightfully cheesy from both the Ricotta and Jack cheeses. There is a hint of heat from a minced jalapeno, but even if you don’t like spice, still include the entire pepper in this recipe because it gives it just a bit of personality. Fresh scallions or green onions add flair to the dip and serve it with your favorite restaurant-style tortilla chips.
Ingredients
16 ounces fresh or frozen corn, unthawed
1 shallot, minced
1 jalapeno, minced
15 ounces whole-milk Ricotta cheese
4 ounces Jack cheese, shredded
salt & pepper
vegetable oil
Tortilla chips, optional
(Serves 4-6)
To Prepare:
- Preheat oven to 375 degrees. In a skillet, add 2 teaspoons oil and place over medium heat. Add corn and shallot and cook for 3-6 minutes, depending upon if it’s frozen or not. Stir occasionally. Add jalapeno and stir, continue to cook for 2 minutes. Remove pan from heat.
- In a large bowl, combine Ricotta and Jack cheeses, stir. Add 1 1/2 teaspoons salt and 1/2 teaspoon black pepper, stir to combine. Pour in corn mixture and stir until combined.
- Grease a 1-quart casserole dish. Spoon dip into dish and smooth out on top. Place casserole dish on a sheet pan and bake in the oven for 25-30 minutes, or until lightly bubbly around edges. Remove and let dip rest 5 minutes before serving. Enjoy!
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