Hot Corn Dip

Hot Corn Dip is super cheesy, packed with flavor and such a crowd pleaser. This always one of the first dips to disappear!

This Corn Dip is a good companion to Crispy Fried Pickles and Cream Cheese Wontons for appetizers that are sure to be a favorite, but are a little different than your average artichoke dip. You will love this!

Hot Corn Dip

Sweet luscious corn is combined with savory peppers and spices and then intertwined with ooey gooey cheese. What’s not to love? It’s fairly simple and the ingredients are adaptable. It’ll be your go-to appetizer for parties, gatherings, and holidays. People will be asking you to bring this to your next event.

The wonderful thing about this is you can make it year round. It’s bright and colorful and full of tantalizing flavors. I love this appetizer because it’s different from your typical dips and it’s so GOOD! It’s surprisingly tasty, and oh so addicting. Good luck getting it to the table before it’s gone!

Corn Dip Ingredients

Simple ingredients, dynamite taste! Don’t let this list intimate you, all the flavors become amazing once mixed together.

• Olive oil: This is to sauté the onion, red pepper and jalapeños pepper.
• Onion: Dice the onion finely, not huge chunks
• Red Pepper: Finely chop the pepper so it’s easier to dip
• Jalapeños: Use Serrano peppers if you want a spicier dish
• Corn: Sweet and savory all at the same time
• Cream Cheese: Soften your cream cheese before using
• Sour Cream: Add a lovely depth and creaminess
• Colby Jack Cheese: You’ll divide your cheese and use it two different times
• Chili Powder, Garlic Powder, Paprika: Perfect combo of spices for this hot dip.
• Salt and Pepper: To taste!
• Green Onion: Slice these up to garnish

Making Hot Corn Dip

A little bit of prep and a little bit of cooking makes for a whole lot of eating!

1. Sauté: In a medium saucepan heat the olive oil and saute the onion and peppers till just tender
2. Mix: In a medium bowl mix the peppers, corn, cream cheese, sour cream, spices and 1 cup of cheese. Stir till combined
3. Bake: Spread the mixture in a lightly greased 2 quart casserole dish or cast iron skillet. Sprinkle the rest of the cheese and bake at 400 degrees for 15-20 min, till hot and bubbly. Garnish with green onions

Cheesy Hot Corn Dip Tips and Variations

• Corn:The great thing about this recipe is you can use fresh, canned or even frozen corn. For a deeper rich caramelized flavor sauté your corn before adding it to the dip.
• Heat: Add more jalapeños or leave some of the seeds in if you want it spicier.
• Green Chilies: You can add a can of green chilies for a bigger flavor and kick.
• Spices: To add different zing, try subbing out the chili powder for Chipotle chili powder. Change out the paprika for smoked paprika for an intense smoky flavor. Add cumin too for an extra Mexican spice punch.
• Cheese: The cheese can be substituted. You can use cheddar, pepper jack or Monterey jack cheese or a mixture of them all.
• Sour Cream: If you don’t have sour cream you can use Mayonnaise instead, but do not use Miracle Whip.  Honestly that would ruin it.
• Make ahead: You can easily put this together and throw it in the fridge till you need it. When ready pop it in the oven and cook as directed. You may need a bit longer to get the center done if it’s been cold long.

What to Serve with Corn Dip

• Tortilla Chips
• Pretzels
• Crackers
• Fritos
• Veggies
• Potato Chips

Slow Cooker Corn Dip

You can make this in the slow cooker if that works best for you. Throw the ingredients into your slow cooker and cook on low for 1-2 hours till bubbly. Turn to warm and serve. It’s kind of nice to use a slow cooker to serve from because it will keep it warm and gooey during your event.

More Delish Dipping Appetizers

Everyone loves to dip things, try these for your next party.

• The Best Hummus 
• Chili’s Copycat Skillet Queso
• 2 Ingredient Cheesecake Dip
• Guacamole 
• Mouthwatering Cowboy Caviar

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Hot Corn Dip

Hot Corn Dip is super cheesy, packed with flavor and such a crowd pleaser. This always one of the first dips to disappear! 

Course Appetizer

Cuisine American

Keyword corn dip, hot corn dip

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 8 People

Calories 279kcal

Author Alyssa Rivers

Ingredients

• 1 tablespoon olive oil
• 1/2 onion diced
• 1 red pepper diced
• 1 jalapeño seeds removed and diced
• 2 15 ounce cans corn
• 8 ounce cream cheese softened
• 1/2 cup sour cream
• 2 cups Colby jack cheese shredded and divided
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• salt and pepper
• sliced green onion for garnish

Instructions

• Preheat oven to 400 degrees. In a medium sized saucepan add the olive oil, onion, red pepper, and jalapeño. Cook over medium high heat until tender.
• In a medium sized bowl add pepper mixture, corn, cream cheese, sour cream, 1 cup cheese, chili powder, garlic, paprika, salt and pepper. Stir until combined.
• Spread in a 2 quart casserole dish or small skillet. Sprinkle remaining 1 cup cheese. Bake for 15-20 minutes or until hot and bubbly golden brown. Garnish with green onions if desired.

Nutrition

Calories: 279kcal | Carbohydrates: 4g | Protein: 10g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 70mg | Sodium: 305mg | Potassium: 143mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1351IU | Vitamin C: 22mg | Calcium: 271mg | Iron: 1mg

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Homemade Ranch Seasoning Mix

Perfectly seasoned, Homemade Ranch Seasoning Mix is easy, quick and oh so good! Reach for this seasoning mix knowing all the ingredients right inside.

Ranch dressing mix is so versatile and can be used in so many ways from Café Rio’s Cilantro Ranch Dressing to Slow Cooker Ranch Mashed Potatoes. You will reach for this again and again. Homemade is always better!

Homemade Ranch Seasoning Mix

When you look at the ingredients of a ranch mix or dressing, you’ll always find things in it you can’t pronounce or perhaps isn’t sure what it is. Change that and make your own Ranch Mix, it’s even better than the store bought mix and healthier, since you’ll know exactly what’s in it.

When you see how easy this is you’ll never buy the store mix again. You probably have most of the ingredients already sitting in your pantry. You will love how much you can do with it. Not only does it make the most delectable dressing and dip but you can add it anywhere you want that tangy rich ranch flavor. Keep it handy for all occasions. Your family and friends will love it. Once you’ve had Homemade Ranch Seasoning you’ll never go back, it’s just that noticeably different and amazing.

Ranch Mix Ingredients

This contains just herbs and buttermilk powder mixed together. The ingredients are so simple and comes together quickly and easily!

• Buttermilk Powder: This is a dry substance that will enhance the creaminess in the ranch.
• Dried Parsley and Dried Dill: Both of these seasonings have so much flavor.
• Garlic Powder and Onion Powder: Together they blend well and add to the ranch once made.
• Dried Chives: A hint of zest from the onion stalk that is hidden throughout the mixture.
• Salt and Pepper: Just a pinch will go a long way!

Making Ranch Seasoning

This is so easy, there’s nothing to it! Mix together, store in a sealed jar and get ready to use often.

1. Combine Ingredients: In a small bowl whisk all the ingredients together until completely combined.
2. When Making Ranch: 3 Tablespoons is equivalent to one dry packet of ranch mix.

Ranch Dressing Recipe

If making ranch dressing whisk together 1/2 cup sour cream, 1/2 cup mayonnaise and 3/4 cup milk. Store in the refrigerator for 3 to 5 days long.

The Recipe Critic Pro Tip:

If you want your “chunky” herbs to be smaller, mix this in a food processor to make it fine and even.

What is Buttermilk Powder?

Buttermilk powder can be found in the baking section of most grocery stores. Be sure to pick yours up today to make this delicious homemade ranch seasoning!

• Buttermilk Powder: So it’s exactly what you think it is, dehydrated Buttermilk in powder form and it’s awesome stuff
• Uses: This can be used in anything you use buttermilk for and it keeps for months. Use in waffles, pancakes and biscuits.
• Refrigerate: Because it is a dairy, once you open the container and once you mix up this seasoning you will NEED to store it in the fridge.
• Find it: Look for Buttermilk powder in the baking isle near the powdered milk, and evaporated milk.

Tips and Uses of Ranch Mix

Need more reasons to make this and keep it around, here’s a list for you.

• Add: Great use for flour dredge when making chicken, beef or fish.
• Sprinkle: Enhance your popcorn, roasted potatoes or veggies by sprinkling over top.
• Mix: Create a delicious bread by melting butter and brush on bread sticks, French Bread, or toast.
• Add: Mix it in butter on the outside of toasted cheese sandwiches.
• Use: In pasta, potato, chicken and even Mexican dishes to add extra zing.

Storing Ranch Seasoning

This mix is quick and easy to make that storing it is a simple step to ensuring its freshness. Simply add the seasoning to a sealed jar or container. 3 Tablespoons is the same as a ranch dry seasoning packet from the store. This seasoning will last about 3 months in a sealed jar stored in a dry, cool area. This does not need to be refrigerated.

More Ranch Inspiration

So many ways to use this amazing mix, here are a few places you can begin.

• Chicken Bacon Ranch Pinwheels
• Bacon Ranch Potato Salad
• Garlic Ranch Chicken Skewers
• Cheesy Chicken, Bacon and Broccoli Ranch Pasta
• Loaded Creamy Ranch Dip

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Homemade Ranch Seasoning Mix

Perfectly seasoned, Homemade Ranch Seasoning Mix is easy, quick and oh so good!

Course Dressing, Seasoning

Cuisine American

Keyword homemade ranch, homemade ranch seasoning mix, ranch, ranch seasoning mix

Prep Time 5 minutes

Total Time 5 minutes

Servings 3 Tablespoons

Calories 92kcal

Author Alyssa Rivers

Ingredients

• 1/2 cup buttermilk powder
• 1 Tablespoon dried chives
• 1 Tablespoon dried parsley
• 1 teaspoon dried dill
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon salt
• 1/2 teaspoon pepper

Instructions

• In a small mixing bowl whisk together buttermilk powder, chives, parsley, dill, garlic, onion, salt and pepper.
• Add the seasoning to a sealed jar or container for proper storing.

Notes

3 Tablespoons powder is the equivalent to one packet dry ranch mix.
If making ranch dressing whisk together 1/2 cup sour cream, 1/2 cup mayonnaise and 3/4 cup milk.

Nutrition

Calories: 92kcal | Carbohydrates: 13g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 885mg | Potassium: 373mg | Fiber: 1g | Sugar: 10g | Vitamin A: 100IU | Vitamin C: 3mg | Calcium: 255mg | Iron: 1mg

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Korean Beef Bulgogi

Korean Beef Bulgogi is easier than you think and doesn’t need any fancy ingredients. It’s a quick dinner that’s ready in 45 minutes with only 10 minutes of actual prep and cook time.

We have a lot of beef recipes that make for fantastic dinner options. Check out Thai Basil Beef, Slow Cooker Korean Beef, One Pot Beef Stroganoff, Instant Pot Beef Stew, Garlic Herb Butter Tenderloin.

Korean Beef Bulgogi

If you are looking to switch things up for dinner with a recipe that’s easier than it sounds, this Korean Beef Bulgogi is it. We first had bulgogi at our neighbourhood Korean restaurant and have always been in love with it. It’s made with both beef and pork and I love the beef version. It’s a part of the amazing Korean BBQ and if you are ever lucky enough to attend one, the smell of sizzling Korean Beef Bulgogi is irresistible.

When I wanted to make this at home, I expected a long, complicated recipe with tons of ingredients that are hard to find. Because well, the flavours are so complex. But honestly it needs about ten ingredients and I always have them in my pantry, especially if you love cooking Asian food.

Bulgogi Marinade

It starts with the marinade. A lot of recipes ask you to marinade overnight but if you are using beef, 30 minutes is enough in my opinion which is what makes this so easy in my book. All the ingredients for the marinade are blended in a food processor. We are using Pear (it’s a great meat tenderiser and also adds flavour and sweetness), Onions, Ginger, Garlic, Dark Soy Sauce, Toasted Sesame Oil, Gochujang or Sriracha, Salt and Sugar. Gochujang is the only ingredient that’s available at speciality Korean stores, but you can easily substitute it with sriracha or even chilli flakes.

Cooking Korean Beef Bulgogi

You can either cook this on a grill or on the stove. The slices of beef are really thin so this takes only 2-3 minutes to cook. Make sure your grill or skillet is super hot and you have everything ready.

If cooking this on a skillet, I recommend using a Cast Iron skillet. Heat it well till it’s almost smoking, add a little oil and add a few slices at a time, making sure not to crowd the pan or the beef will start steaming and you won’t get that lovely caramelization and smoky flavor that we are looking for.

Best Cut of Meat

I recommend using a good cut of meat for this recipe because the beef is cooked really quickly and sliced thinly. A cut with good marbling is what we need here. I prefer using Rib Eye which is a tad expensive but it’s so worth it. Its juicy, has marbling and is suitable for fast cooking on high heat.

While cutting meat for beef bulgogi, wrap the ribeye in cling film and freeze it for an hour. This helps firm up the meat and makes it easy to slice. Then slice it thinly against the grain. Toss these slices in the marinade and let this sit covered for 30 minutes.

Serving Suggestions

We love serving Korean Beef Bulgogi over steamed rice or sticky rice. Add any of these to your bowl to add more colour and flavour:

• Grilled onions and bell peppers
• Kimchi
• Poached or Fried Egg
• Red cabbage, cucumbers for some crunch

More Korean Recipes

• Korean Ground Beef Rice Bowls
• Korean Ground Beef Stir Fry
• Slow Cooker Korean Beef
• Easy to Make Poke Bowl
• 20 Minute Vegetable Lo Mein

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Korean Beef Bulgogi

A quick, easy recipe that's got some incredible flavours. This Korean Beef Bulgogi is smoky, juicy and just what weeknight dinners should be made of.

Course Dinner, Main Course

Cuisine Korean

Keyword korean beef bulgogi

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4 people

Calories 613kcal

Ingredients

• 2 pounds Ribeye or top sirloin sliced into 2mm thick slices
• 2-3 tablespoons Oil

Marinade

• 1/2 Onion peeled
• 1/2 Pear peeled
• 5 tablespoons Dark Soy Sauce
• 2 teaspoons toasted Sesame Oil
• 2 tablespoons Brown Sugar
• 5 Garlic Cloves
• 1 inch piece Ginger
• 2 tablespoons Sriracha
• 1/2 teaspoon Salt
• 1/2 teaspoon ground Black Pepper

Instructions

• Blend all the ingredients under marinade till smooth.
• Marinate the sliced rib eye in the blended mixture for 30 minutes.
• Heat a large cast iron skillet till smoking. Add two teaspoons oil. Add a portion of beef and spread it out quickly, making sure not to overcrowd the pan. Cook for a minute on each side. The high heat will ensure the beef gets charred. Remove on a plate. Repeat till all the beef is cooked. Let it rest for five minutes.
• Serve with rice and your choice of veggies and a poached egg

Nutrition

Calories: 613kcal | Carbohydrates: 13g | Protein: 49g | Fat: 41g | Saturated Fat: 15g | Cholesterol: 138mg | Sodium: 1840mg | Potassium: 726mg | Fiber: 1g | Sugar: 9g | Vitamin A: 34IU | Vitamin C: 8mg | Calcium: 35mg | Iron: 5mg

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Zupas Wisconsin Cauliflower Soup

This delicious Zupas Wisconsin Cauliflower soup is warm, creamy, cheesy and oh so luscious! Save yourself the hassle of going out and make this hearty soup at home.

Making amazing soups at home is the best! Try Creamy Chicken Gnocchi, Award Winning Cheese Burger Soup, and this Slow Cooker Chicken Tortellini Soup.

Zupas Wisconsin Cauliflower Soup

Me and the hubby usually go on our dates in the afternoons. The boys are both in school and we just have the baby at home with us. And by dates I mean  going to Costco and Cafe Zupas. But we love spending time together and our favorite place to grab some lunch is at Zupas. If you live anywhere near a Zupas then I am sure you have been to one and know of its amazingness! From their amazing paninis, to the salads, to the soup, you can’t go wrong. It is incredible!

Last year my hubby ordered this Wisconsin Cauliflower Soup. He gave me one bite and I was hooked! This probably isn’t a soup that I would have ordered. Now I order it every single time. My hubby has been wanting to make it at home for some time now. He was so excited that I finally made it. Tasted just like Zupas. It was amazing. I love when you can hide a veggie in a soup and the kids still love it! Creamy and delicious and topped with my favorite toppings.

Wisconsin Cauliflower Ingredients

Simple ingredients that when mixed together create a delectable dish. A delicious and creamy cauliflower soup that tastes identical to Zupas!

• Butter: Adds richness and flavor
• Onion: Chop the onions well so they sauté faster.
• Flour: This will help to thicken the soup.
• Half and Half: Half and half gives you all the creaminess with half the fat
• Water: Helps to thin the soup to the proper consistency, can use less or more depending on your preference.
• Chicken Broth: You can substitute vegetable or beef broth here, although I’m a fan of the chicken for this soup.
• Cauliflower: Depending on the size of your heads, you may need more than one head to get your 2 pounds
• Sharp Cheddar Cheese: Shred your own cheese to avoid the coating on pre shredded cheeses that can prevent melting.
• Pepper Jack Cheese:  I love the little kick the pepper jack adds
• Salt: The cheese may make it plenty salty already, so taste it before adding.
• Dijon Mustard: Don’t leave this out, you’ll love the little zing it adds to the flavor

Making Zupas Wisconsin Cauliflower Soup

This comes together pretty easily! Pair it with a crusty loaf and a garden green salad, and you’re set.

1. Melt: In a large pot melt the butter and cook the chopped onion until translucent and golden brown. Wisk in the flour. Gradually pour in the half and half, water and broth stirring constantly to remove any flour lumps.
2. Cook: Add the chopped cauliflower and bring to a boil. Reduce to medium low and cook till cauliflower is tender about 15 min.
3. Blend: In a blender or using an immersion blender, blend the soup till smooth. Return to the pot
4. Cheese: Turn the soup up to medium.  Add in the Dijon mustard and cheese stirring till melted. Serve with optional toppings.

Tips for Great Wisconsin Soup

You can eat in the comfort in your own home, surrounded by friends and family, curled up in a blanket, or in your favorite pair of lounge pants!

• Cauliflower: If you can’t find fresh cauliflower you can use frozen. Steam the cauliflower in the microwave according to the package directions and add to the broth. You won’t need to simmer it, just stir it in and then blend it.
• Texture: Depending on how you like your soup you can leave it a little bit chunky or blend it till super smooth. You can even add in diced potatoes that have been cooked for a little bit more heartiness.
• Cheese: You experiment with the cheeses, although it’ll give you a bit of a different flavor. Try parmesan or asiago instead of the pepper jack. Sharp white cheddar is also a great cheese to use.
• Toppings: Top your soup with even more cheese, bacon crumbles, croutons, and green onions.

Storing Cauliflower Soup

You can eat in the comfort in your own home, surrounded by friends and family, curled up in a blanket, or in your favorite pair of lounge pants!

• Freezer-Because of the heavy dairy in the soup, it won’t freeze well. It’ll separate when you thaw it and won’t be as creamy or nice.
• Fridge-This will however keep extremely well in the fridge for up to 5 days. Warm up on the stove top over medium low heat stirring often to avoid curdling.

 

More Scrumptious Cauliflower Recipes

Cauliflower is such a tasty way to eat your vegetables!

• Mashed Cauliflower
• Creamy Cauliflower Au Gratin with Bacon
• Crispy Cauliflower Fritters
• Cauliflower Fried Rice
• Parmesan Roasted Cauliflower

 

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Zupas Wisconsin Cauliflower Soup

This delicious Zupas Wisconsin Cauliflower soup is warm, creamy, cheesy and oh so luscious! Save yourself the hassle of going out and make this hearty soup at home. 

Course Dinner, Main Course, Soup

Cuisine American

Keyword cauliflower soup, wisconsin cauliflower soup, zupas wisconsin cauliflower soup

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6 Servings

Calories 372kcal

Author Alyssa Rivers

Ingredients

• 3 Tablespoon butter
• 1 medium onion chopped
• 1/4 Cup flour
• 2 Cup half and half
• 1 1/2 cup water
• 1 14 1/2 ounce can chicken broth
• 2 pounds cauliflower chopped into 1 inch pieces
• 1 1/2 Cup sharp cheddar cheese shredded
• 1/2 Cup pepper jack cheese shredded
• 1/2 teaspoon salt
• 1 teaspoon dijon mustard

Optional Toppings:

• Green Onions
• Bacon Bits
• Additional Cheese

Instructions

• In a large pot, melt 3 Tablespoons butter and cook the chopped onion until translucent and golden brown. Whisk in the flour. Gradually stir in half and half, water and chicken broth.
• Add the chopped cauliflower and heat to boiling. Reduce heat to medium low and allow the cauliflower to cook until tender about 15 minutes.
• In a blender or immersion blender with the center of the top removed to allow steam to escape, blend the soup in batches until smooth. Return to the pot.
• Heat soup to medium heat and add in dijon mustard and cheese and stir until melted. Serve with optional toppings.

Notes

Updated on October 6, 2020

Originally Posted on October 24, 2014

Nutrition

Calories: 372kcal | Carbohydrates: 17g | Protein: 16g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 83mg | Sodium: 830mg | Potassium: 678mg | Fiber: 3g | Sugar: 4g | Vitamin A: 816IU | Vitamin C: 80mg | Calcium: 404mg | Iron: 1mg

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