Southern Style Corn and Spinach Dip
A fun twist on baked spinach dip, with a little southern kick to it. Serve this to any crowd and watch it disappear before your eyes!
- 1/2 cup frozen chopped spinach
- 1/2 cup frozen corn (we used Alexia’s Herbed Corn mix!)
- 2 TBSP chopped sun-dried tomatoes
- 4 oz cream cheese, room temperature
- 2 TBSP cilantro, chopped
- 1/4 cup mayo
- 1/4 cup shredded cheddar cheese
- 2 tsp garlic powder
- 1 TBSP red pepper flakes, divided (optional - more or less to taste)
- Step 1 Preheat oven to 400 degrees. Thaw the chopped spinach and drain. Gently drain the spinach to remove any excess water. Do the same with the corn.
- Step 2 In a large mixing bowl combine the cream cheese, mayo, cilantro, spinach, corn, sun-dried tomatoes, half the grated cheddar cheese, garlic powder and red pepper flakes. Stir until combined.
- Step 3 Pour into a greased casserole dish or 9-inch pie plate. Top with remaining cheddar cheese and red pepper flakes.
- Step 4 Bake at 400 degrees for 20 minutes until top is golden brown and dip is bubbly. Serve warm.
I am a sucker for just about any cheesy party dip (who isn’t?!). Our family spinach and artichoke dip is generally our go to, but this twist on the dip (with corn and sun-dried tomatoes) might just be our new favorite.
On the night we came up with it, we were setting out to cook a Southern feast of Biscuits and Gravy, but debating what appetizer to pair it with. Once we narrowed down the appetizer choices to spinach dip, we decided to put a little Southern twist on it as well. We actually had a leftover bag of Alexia’s Frozen Herbed Corn in the fridge, so we decided to use that, but you can always use plain frozen corn and adjust any of the seasonings accordingly.
The dip has a nice kick to it, but nothing too crazy. The flavors meld together so well and it’s just the right amount of cheesy. I’m warning you now, if you’re feeding a crowd, you might want to double the ingredients. It’s nearly impossible not to scarf down the whole thing!