The first time I made this Grinch Green Chili Corn Dip, my whole kitchen smelled like cozy holiday comfort—warm corn, melty cheese, and that irresistible kick from the green chiles. I remember stirring everything together in my little festive slow cooker and watching the mixture transform into this bubbling, creamy dip that looked like it belonged at every Christmas movie night. It made me feel like I had discovered a holiday appetizer that could bring everyone together around the table.
Why You’ll Love This Recipe
You’ll love this dip because it’s unbelievably creamy, perfectly spicy without being overwhelming, and packed with flavor from the corn, chiles, and cheeses melting together. It’s one of those dishes that disappears faster than you expect, and you’ll find people hovering around the slow cooker going back for “just one more scoop.” Plus, it’s incredibly easy—dump, stir, cook, done—and still tastes like something you’d get from a restaurant.
Ingredients
- 2 cans (15.25 oz each) Southwest or sweet corn, drained
- 2 cans diced green chiles
- 8 oz cream cheese
- 1 cup sour cream
- 1 cup shredded pepper jack cheese
- 1 cup shredded Monterey jack cheese
- Optional: green onions for topping
- Optional: hot sauce for extra heat
I’ve tested this recipe with several cheese combinations, and Monterey jack plus pepper jack give the smoothest, creamiest melt with just the right level of spice. If you prefer a milder dip, replace the pepper jack with extra Monterey jack. You can also use frozen corn instead of canned—just make sure you thaw and pat it dry so the dip doesn’t become watery. The green chiles are what give this dip its signature flavor, so definitely don’t skip them.
Equipment Needed
- Slow cooker (1.5 to 3 quart size works best)
- Mixing spoon
- Cutting board (for green onions or extras)
- Cheese grater (if not using pre-shredded cheese)
- Serving bowls or chip trays
I love using a slow cooker because it lets the dip stay warm and melty for hours, which is especially useful for holiday parties. If you don’t have a slow cooker, you can absolutely make this on the stovetop—just keep the heat low and stir often so nothing burns. A small crockpot is ideal for appetizers like this; it makes everything feel cozier and makes serving so easy.
Step-by-Step Instructions
I always begin by draining the cans of corn really well because extra moisture can keep the dip from getting as thick and creamy as it should. Once the corn is ready, I add it straight into the slow cooker bowl. Then I open the cans of green chiles and dump them in too, including their juices. The chiles bring just the right amount of kick and brightness to balance all the rich cheese.
Next, I add the block of cream cheese right in the center. It looks like a big snowy cube sitting on top of the vegetables, and I always smile when I push it down a little so it starts warming evenly. Then I spoon in the sour cream, which helps everything blend smoothly once heat is applied. At this point, nothing smells amazing yet—but trust me, it’s coming.(See the next page below to continue…)