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Vintage White Cheddar Dip

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 -12 servings
Author abountifulkitchen


  • 1 cup sour cream regular or low fat
  • 16 oz cream cheese regular or low fat not no-fat at room temperature
  • 1 cup Tillamook Vintage Extra Sharp White Cheddar grated
  • 1 1/2 cups corn fresh or frozen, not thawed*
  • 1/2 -1 Jalapeno chopped (seeded if you do not like spicy foods)
  • 1 red pepper seeded, chopped and divided (a few bits separated for garnish)
  • 1/2 to 1 cup cilantro chopped (a few bits separated for garnish)
  • 1/2 teaspoon salt
  • 3-4 drops hot pepper sauce such as Tabasco


  1. Mix the sour cream and cream cheese together in a bowl until smooth.
  2. Fold in the remaining ingredients, (leaving some of the cilantro and red pepper to sprinkle on top after baking).
  3. Spoon into a lightly greased dish for baking. I used a 10 inch round tart dish.
  4. Bake at 375 for 20 minutes on top third of oven or until bubbly and slightly golden.
  5. Serve immediately.

Recipe Notes

- If using fresh corn, cook the corn and then cut the corn off of the cob before using. Measure out 1 1/2 cups of corn for the recipe.-You may make this ahead and bake when ready to use. Remove from refrigerator about 30-45 minutes before baking. and set on counter. Bake for 20-30 minutes.-You may add chopped peppers, tomatoes that have been seeded, onions (chopped fine), green chilies, and/or other types of grated cheese.-If you cannot find Tillamook Extra Sharp White Cheddar, you may use other brands of cheese. This would also be great with an Extra Sharp (yellow) Cheddar cheese. I would stay with a "sharp" variety of cheese. It will cut the richness of the cream cheese and sour cream combination and add a depth of flavor.