Appetizers & Sides

Roasted Corn and Pepper Dip

Delicious and home-made Roasted Corn and Pepper Dip made with Darigold Cheddar Cheese and Darigold Sour Cream.

Total Time 40M

Servings 4-6


  • 2 Cups fresh or frozen (thawed) corn kernels
  • 1 Red bell pepper, seeded and chopped
  • 1 Poblano pepper, seeded and chopped
  • 1 tbs Olive oil
  • Salt
  • 1 Cup Darigold Cheddar Cheese, shredded
  • 1 Cup Darigold Sour Cream
  • 1/2 Cup Mayonnaise
  • 1/4 ts Freshly ground black pepper
  • Cayenne Pepper, pinch
  • 1/2 ts Smoked paprika (optional)
  • Tortilla chips



  1. Preheat oven to 425F.
  2. Toss the corn, peppers, olive oil and salt in a shallow baking sheet with sides.
  3. Spread out into a thin layer and roast until lightly browned (15-20 minutes).  Set aside.
  4. Grease a shallow, 1-quart baking dish and set aside.
  5. In a medium size bowl, stir together the Darigold Cheddar Cheese, Darigold Sour Cream, mayonnaise, pepper, cayenne, paprika and roasted vegetables.
  6. Place in the baking dish and bake until edges are bubbly (about 20 minutes).
  7. Serve with the chips.