My cheesy hot honey corn dip is a dream come true; the perfectly balanced sweet, heat, and cheesy flavors are nothing short of magical! Serve it up with chips or toasted baguette for a crowd-pleasing appetizer.
Cheesy hot honey corn dip recipe
They say there isn’t a perfect dip. But whoever said that certainly has never tried my cheesy hot honey corn dip! This appetizer has truly got it all:
- A delectably cheesy mixture of Neufchatel and Mexican cheese? Check.
- Subtle heat from green chiles and hot honey to add brightness to said cheesiness? Double check.
- Roasted corn to compliment the sweetness of the hot honey? Triple check!
I love serving this dip as an appetizer or as part of a Game Day spread because it stands out from the traditional pizza dip or spinach and artichoke dip.
Don’t get me wrong, I love the classics. But I find that this cheesy corn dip with hot honey is the perfect mix of humble and elevated. Folks are going to love it, no matter their palette.
I can’t wait for you to try!
Ingredients needed
Here’s a little bit about everything that goes into my cheesy hot honey corn dip:
- Avocado oil: I use 2 tablespoon of avocado oil to fry my vegetables. Its neutral flavor and high smoking point are perfect for the task.
- Yellow onion: ½ diced yellow onion adds lovely aromatics to this corn dip.
- Red pepper: I also use 1 diced red bell pepper to the dip; it’s sweet and fresh, which adds lightness to a cheese-heavy dish.
- Canned corn: The base of this dip is 2 cans of drained corn. This gives the dip a great texture and extra sweetness.
- Green chiles: A bit of spice is necessary to balance such a creamy dip. To do so, I add one 4 oz can of green chiles.
- Salt & pepper: ½ teaspoon each of salt and pepper helps to enhance all of the yummy flavors in this recipe.
- Neufchatel cheese: If you’ve never tried Neufchatel cheese, you really must! It’s mild and creamy with just the right amount of tang. This recipe calls for an 8 oz brick. You can also substitute for softened, ⅓ less-fat cream cheese.
- Plain Greek yogurt: One of my go-to hacks for a lightened-up recipe is to substitute heavy creams and mayonnaise with plain Greek yogurt. This healthy alternative gives any recipe some extra protein. I use ½ cup in this dip.
- Hot honey: It’s no secret that I adore hot honey. Its balance of sweet and spicy makes it an unbeatable ingredient. This recipe calls for ½ cup.
- Mexican cheese: For extra cheesy goodness, I use 2 cups of shredded Mexican cheese in this dip.
- Frito scoops: Finally, I add 1 cup of crushed Frito scoops as a topping. They add a crispy bite to an otherwise creamy dip.
Kitchen tools required
You’ll need a few kitchen basics to complete this cheesy dip recipe:
- Large saucepan
- Wooden spoon
- 9” Baking dish
- Knife + cutting board
Also, gather measuring cups, including 1 cup, ½ cup, 1 tbsp, and ½ tsp.
How to make cheesy hot honey corn dip
The first step in making my cheesy corn dip with hot honey is to preheat your oven to 400F.
Then, add avocado oil to a large saucepan and heat over medium-high until hot. Add chopped onions and bell peppers to the pan, frying for about two minutes (or until fragrant).
To the same pan, add canned green chiles and corn, and then cook for another 8-10 minutes. Stir occasionally, allowing the corn to become lightly browned and roasted.
Finish your corn mixture with a bit of salt and pepper then add it to a bowl and let cool. This should take about 10 minutes.
Add Greek yogurt and cream cheese to your cooled corn mixture until combined. Complete your dip by mixing in shredded Mexican cheese and hot honey.
Pour the cheesy hot honey dip into a 9” baking dish, top with crushed Fritos, and bake for 30 minutes. You’ll know it’s done once it’s bubbling.
Resist digging in while your dip cools for 15 minutes. Then, it’s chow time!
Recipe tips
Below are some common hot honey corn dip questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
What do you serve with cheesy hot honey corn dip?
Just about any dippables will work with this rich dip recipe. Serve it with crispy tortilla chips, toasted baguette slices, crackers, pita chips, or more Frito scoops!
Classic veggie sticks will add more nutrition to the dish; try carrot sticks, bell pepper slices, or cucumber rounds.
Finally, this dip would be fabulous with a protein-packed side. Serve with your favorite lean protein source, like my perfect grilled chicken breasts or pistachio-crusted salmon.
Oh, and if you feel like living in 2045, try this dip with grilled chicken skewers; they’ll double as a protein source and a dippable!
Mind = blown.
Can I substitute hot honey?
If you’re sensitive to heat, feel free to substitute hot honey for traditional honey.
If you simply can’t find hot honey, however, I recommend adding a bit of cayenne pepper to your dip to regain some of that lost heat.
Storing leftovers
To store leftover hot honey dip with corn, allow it to cool completely before adding it to an airtight container. Store it in the refrigerator for 3-4 days.
When you’re ready to enjoy, reheat your dip in the oven at 350F for 10-15 minutes or until warm through.
If you’re prepping this recipe ahead of time, I recommend skipping the Fritos and adding them when reheating - this way, they’ll be nice and crunchy when it’s time to serve!
If you liked this recipe, you’ll want to try these!
I’d like to think I’m a “master of the dip.” In other words, I have a ton of yummy dip recipes just waiting for you to recreate.
- Garlic Bread Dip
- Philly Cheesesteak Dip
- Easy Pumpkin Pie Dip
- Healthier Buffalo Chicken Dip
- Easy Dill Pickle Dip
Recipe by Erin Morrissey and Photos by The Mindful Hapa
Cheesy Hot Honey Corn Dip
Ingredients
Method
- Preheat oven to 400F. Heat a large sauce pan over medium-high heat and add oil. Once hot, add onions and peppers and cook for 2 minutes.
- Add in corn and green chiles and cook for 8-10 minutes, stirring occasionally, until corn has browned lightly and become roasted. Season with salt and pepper. Pour corn mixture into bowl and let cool 10 minutes.
- Add cream cheese and greek yogurt to corn and mix until combined, then add hot honey and shredded cheese. Mix well and pour into baking dish. I used a round 9inch dish.
- Top with crushed Fritos and bake for 30 minutes or until bubbling. Let cool 15 minutes before serving!
Cassie says
I made this for a party last weekend and everyone loved it! It’s the perfect combination of salty and sweet and spicy. Definitely making this again.
Erin says
Hi Cassie, so glad everyone enjoyed it!! 🙂
Erin says
Is there a way you would recommend making this to take along to a pot luck? A way you would recommend making or putting it into a crockpot?
Erin says
Hi Erin, you could definitely take this to a pot luck and make in a crockpot. Just make as is and let cook over low instead of in the oven! Let me know how yours comes out!!
Kaitlyn says
Huge hit at our party yesterday!! So easy and delicious - Fritos topping was next level. Will be my new go to for gatherings!
Erin says
Hi Kaitlyn, so happy everyone enjoyed it! 🙂