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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
  • Cilantro


  • 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.
  • Mix thoroughly.
  • Add Greek yogurt. Mix again and serve.
  • Refrigerate leftovers.
  • Serve and enjoy!