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Roasted Corn and Artichoke Dip
Prep 10min
Total40min
Ingredients10
Servings3
If you want a unique dip for your parties or get-togethers, look no further. This roasted corn and artichoke dip is super easy to make, and your guests will love it.
Enjoy it hot or cold, with tortilla chips, pita chips, or slices of French bread. The exotic taste of the artichoke goes well with the roasted corn and cheese. Try it out!
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Ingredients
1packageextra sweet corn-on-the-cob mini ears (6 mini ears of corn)
2garlic cloves, chopped
2teaspoons olive oil
1/4teaspoon salt
1/4teaspoon pepper
1/4teaspoon paprika
1(14-oz.) can artichoke hearts
4oz cream cheese
1/2cup mayonnaise
1/2cup pepper jack cheese, grated
Directions
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1
Preheat the oven to 475 °F, and set it to "roast." If your oven doesn't have that setting, use "bake."
2
Cut the kernels off the cob. Mix the corn with the oil, garlic, salt, pepper, and paprika and place it on the top rack of the oven. Roast for 10-12 minutes or until the corn kernels begin to change color.
3
Drain the artichokes, chop them, and add them to the corn. Bake for 2-3 more minutes.
4
Mix the cream cheese, mayonnaise, and butter into the corn and artichokes, and serve immediately with chips. If you prefer, put it in the refrigerator for a few hours.
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To save time during your party or get-together, you can make the dip ahead of time and reheat it (if you prefer) before serving.
To add a little heat to the dip, add one or two jalapeño peppers to the corn before roasting.
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No nutrition information available for this recipe
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If you want a unique dip for your parties or get-togethers, look no further. This roasted corn and artichoke dip is super easy to make, and your guests will love it.
Enjoy it hot or cold, with tortilla chips, pita chips, or slices of French bread. The exotic taste of the artichoke goes well with the roasted corn and cheese. Try it out!
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