Looking for a cheesy creamy dip that is got a hint of spice and tang? Well look no further.. this is a delicious Vegetarian dip recipe that checks all those boxes. A corn and white bean dip that is creamy and got a delicious kick from peri peri sauce. Peri Peri sauce is a traditional African sauce made from spicy African Bird's Eye chili peppers. The creaminess balances the spice so it’s not too hot but that kick is just perfect! This is also a one-pan dip recipe which is always a bonus! This dip was wiped clean when I made it for friends and family. I hope you love it as much as we all did!

Happy Cooking!

Servings: 6-8 servings

Prep Time: 5 mins

Cooking Time: 15 mins

Baking Time: 20 mins

Total Time: 35-40 mins

Ingredients: 

• 1 tbsp butter

• 1 Serrano chopped

• 6-8 cloves Garlic minced

• 1 medium onion finely chopped

• 1 tin-15 oz corn kernels

• 1 tin-15 oz white beans/Cannellini beans

• 1/4 cup parsley chopped

• 2/3 cup cream cheese

• 1/4 cup sour cream

• 1/2 cup peri-peri sauce

• 1/4 cup Mayonnaise

• 1 1/4 cup Mexican cheese

• 1/2 cup mozzarella cheese

Directions: 

1. Preheat oven to 370F. Drain and rinse corn and white beans.

2. In a pan (I use a cast-iron skillet) on medium heat, add butter. Add chopped serranos and minced garlic. Cook it for 2-3 mins till fragrant.

3. Add chopped onions and cook for 3-4 mins till it browns lightly.

4. Add corn and white beans and mix it.

5. Add salt, pepper, and parsley and mix them together.

6. Add peri-peri sauce and cook for 2 mins.

7. Add cream cheese, mayonnaise, and sour cream and mix them together till combined.

8. Add 1 cup of Mexican cheese and mix till melted.

9. Pour in an oven-safe dish ( I left in the skillet itself). Top with both kinds of cheese.

10. Bake at 370F for 15-20 mins. Optional- Broil on low for 2-3 mins to get that browned top (I like doing that).

11. Serve warm with crackers, chips, and biscuits.

Notes/Tips:

• You can use black beans instead of white beans if you want. White beans give it a nice buttery flavor and pairs well with the peri peri spice.

• If you don’t have/like peri peri sauce use a buffalo/hot sauce of your choice.

• I make it in a cast-iron skillet and bake it in that making this recipe a one-bowl dip.

• You can make this dip from before. Bake it before serving. You may need to bake it for an extra 5-7 minutes if the dip is cold from being in the fridge.