Roasted Red Pepper & Corn Dip
Make this creamy, incredible hot corn dip for a party snack that’s a surefire hit! Featuring roasted red peppers, spicy jalapenos, and a heavenly ranch kick, this corn dip is served warm with your favorite chips.
- 1 package mini sweet peppers
- 2 tablespoons extra virgin olive oil
- 1 package frozen corn
- 3 green onions sliced
- 1 jalapeno chopped
- 1 package ranch dressing mix
- 1 package Neufchatel cheese
- 1/4 C. Greek yogurt
Pre-heat oven to 450 degrees.
In a 9 x 13" casserole dish stir together the peppers whole and olive oil until well coated.
Place peppers in oven until the skin starts to char.
Once peppers are charred, chop them into small pieces.
In a mixing bowl, combine peppers, green onions, and cilantro, and corn; if using frozen corn let thaw at room temperture before using.
Add 1 package ranch dressing mix. If desired, use a package of Southwest ranch dressing mix for an extra kick.
Add Greek yogurt. Mix again and serve.
Serve and enjoy!