Corn lovers, this is the dip for you. It’s spicy-sweet, cheesy, ridiculously creamy, and perfect on a tortilla chip. Ready your chips, kids, we’re makin’ dip. This dip was inspired by my Summer Corn and Cotija Cheese dip from way, way back. I’ve been craving a cheesy corn dip like this recently, and figured it was due time to create a plant-based version. This recipe is simple, requiring just 10 ingredients to prepare, and it comes together in a little over an hour. The sauce is cashew-based and super easy to make. Simply soak cashews and blend with garlic, cream cheese, nutritional yeast, and cumin! The result is a creamy, cheesy, smoky, Mexican-inspired cheese that perfectly complements the corn and jalapeño. I hope you all love this dip! It’s: CreamyCheesySpicy from the jalapeñoSweet from the cornSimpleSummer-friendlySatisfying& Delicious This dip would make the perfect appetizer or side dish on Mexican night, and would be especially great for summer BBQs since it can be made ahead of time and heated up before serving. It’s just as tasty hot as it is at room temperature, making it an ideal snack for dinner parties. If you try this dip, let us know! Leave a comment, rate it, and don’t forget to tag your picture #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!
