Happy September!! Who doesn’t love a good dip for football season?? Unfortunately, COVID-19 is preventing tailgates from happening but we can still make the food right?!?!
I eat mostly dairy free and decided to make a corn dip this week. This warm dip is spicy and creamy. If you like spice add more jalapeno to the overall dip. It’s perfect with tortilla chips.
I hope you love my new recipe for my Vegan Corn Dip and enjoy with your friends and family! Just cause football is gone doesn’t mean the food has to be.
Vegan Corn Dip
A creamy, cheesy corn dip that's the perfect vegan appetizer.
Ingredients
- 2 cups Corn Frozen or canned
- 1 cup Vegan Cream Cheese
- 2 tbsp Vegan Mayo
- 1/4 cup Chopped green onions
- 2 Jalopenos Chopped
- 1 cup Cilantro
- 1/2 cup Cheddar cheese
- 1/2 cup Smoked Gouda
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Salt
- Tortilla Chips to eat the dip with
Instructions
- Preheat oven to 375 degrees
- In a large bowl mix together the cream cheese, mayo, cheese, green onions, cilantro, jalapeno, garlic powder, onion powder, and salt. Cover and put in fridge
- In a large skillet, cook corn until lightly softened
- Take bowl out of fridge and mix the corn into the mixture and add to 9×9 pan. Bake for 25 minutes and mix halfway.
