A creamy, slightly smoky corn dip with jalapeño heat, baked in a cast iron skillet for a warm, comforting appetizer that’s quick and easy to make.
Soften cream cheese before mixing for smooth texture. Adjust jalapeño heat by removing seeds or adding more peppers. Use freshly shredded cheese for better melting. Watch baking time to avoid drying out. Optionally broil 1-2 minutes for extra crisp top. Serve hot and bubbly. Leftovers keep up to 3 days refrigerated; reheat gently and add fresh lime juice and herbs after warming.
Keywords: corn dip, spicy dip, jalapeño dip, creamy dip, cast iron skillet dip, party appetizer, easy dip recipe