Cream Cheese Corn Dip Pressure Cooker Recipe
Creamy, spicy, and cheesy corn dip cooked fast using a pressure cooker and finished in the oven for bubbly perfection.
Equipment
- 1 Mixing bowl Large
- 1 Baking dish 6-7 inch sized cast iron skillet or 6×6 or 7×7 dish
Ingredients
Main ingredients
- 8 oz cream cheese softened
- 3½ cups frozen corn thawed
- 1-2 tablespoon mayonnaise to make everything spreadable and add a little richness
- 1 10 oz can petite diced tomatoes with chilies sometimes called Rotel
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon cumin powder
- ½ teaspoon chipotle powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ⅓ cup pickled peppers plus more for garnish
- 2 tablespoon fresh cilantro chopped, plus more for garnish
- 3 green onions topped, for garnish
- 1 cup canned chicken optional
- ⅓ cup cheddar cheese shredded
Instructions
Instructions
- Preheat your oven to 375°F (190°C). You’ll finish the dip in the oven after it cooks in the pressure cooker.
- In a big mixing bowl, toss in the softened cream cheese and mayonnaise. Stir it up until creamy and silky.
- Add in the thawed corn, diced tomatoes with chilies, and all your spices: chili powder, smoked paprika, cumin, chipotle, garlic powder, and salt. Mix it good so every bite is packed with flavor.
- Dump this mixture into a greased baking dish. Spread it out evenly to make sure every scoop is perfect.
- Place the baking dish in your oven and bake it for about 25 to 30 minutes until it’s hot and bubbly. That’s the part where everything melts together just right.
- Once baked, pull the dish out and let it cool slightly so the dip sets a little. Then garnish with extra pickled peppers, chopped cilantro, and green onions and serve hot.
Notes
Serve with pretzels, tortilla chips or crackers. Low fat cream cheese or shredded chicken may be used based on preference.