BJ's Hot Corn Dip Recipe -
BJ's Hot Corn Dip Recipe

BJ's Hot Corn Dip

Recipe by  

"This recipe is a hot version of a classic corn dip, both in spice and temperature, that is very tasty indeed. It is a culmination of several variations and is my version 7, thus lending itself well to your creativity. Experiment with different corn, peppers, cheeses, etc. Serve with yellow or white tortilla chips. I hope you like it."

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Ingredients Edit and Save

Original recipe makes 20 servings Change Servings
  • PREP

    25 mins
  • COOK

    45 mins

    1 hr 25 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 5-quart casserole with cooking spray.
  2. Combine the canned yellow corn, mixed yellow and white corn, white shoepeg corn, and diced tomatoes in a large bowl.
  3. Beat the cream cheese, mayonnaise, sour cream, chili-garlic sauce, taco seasoning, and lime juice together in a separate large mixing bowl until smooth and creamy.
  4. Transfer the corn and tomatoes into the bowl containing the cream cheese dressing. Add the red onion, green onions, cilantro, and jalapeno pepper; stir until thoroughly combined. Fold the Cheddar cheese and Mexican-style cheese blend into the corn mixture until thoroughly combined; season with kosher salt and spoon into the prepared baking dish.
  5. Bake in the preheated oven for 25 minutes, stir and continue baking until the dip is hot and bubbling and the top is lightly browned, 20 to 25 more minutes. Cool for 15 minutes before serving.
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  • Cook's Notes:
  • Be careful of the cheeses you select, as some can turn a bit oily after prolonged cooking times. If this happens, spoon off the excess oil, or blot with a towel before mixing. It will not affect the flavor.
  • This will keep for several days in the refrigerator and reheats well in the microwave.

Reviews More Reviews

Most Helpful Positive Review
Feb 08, 2012

When your co-workers are scraping the corn dip from the slow cooker has to be good! I usually do recipes as they are written 1st..however, I didn't want to buy the chile-garlic sauce for just 2 tablespoons, so I added more jalapeno because we tend to be a "spicy" bunch of people. Thank you for sharing & have already passed the recipe on 3 times. SLOW COOKER LINERS...use them!

Most Helpful Critical Review
Mar 21, 2015

I followed this recipe to the "t". It was very lack luster for the amount of work and ingredients. I felt it was missing something.


14 Ratings

Aug 08, 2012

Amazing, I threw it all in the crockpot and it turned out great

Jun 10, 2012

This is scrumptious! I forgot the lime and cilantro unfortunately. I used frozen corn, and I think that made it a bit too liquid. Next time, I will thaw out the corn first and let it drain.

Dec 30, 2014

Although this is an expensive dip, the flavor is very good. It tastes like cheesy, gooey taco dip.

Aug 03, 2013

Amazing. A friend added shredded chicken. Was great addition.

Jul 19, 2013

Great recipe, everyone loved it hot or cold. I will share with my friends. The only thing I added to the recipe was bacon pieces and green chilies. Thanks

Jul 13, 2013

My new favorite dip! I used hot sauce instead of the chile-garlic sauce but that was the only change I made.


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  • Calories
  • 274 kcal
  • 14%
  • Carbohydrates
  • 17.1 g
  • 6%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 20.8 g
  • 32%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 7.2 g
  • 14%
  • Sodium
  • 895 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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