Baked Artichoke & Parmesan Corn Dip

Baked Artichoke & Parmesan Corn Dip


  • 2 ½ cups frozen corn kernels, thawed (reserve 1 ½ cups separately)
  • ⅔ cup whole milk
  • 1 ½ tsp. white miso paste (substitute soy sauce if miso isn’t available)
  • 1 ½ tbsp. all-purpose flour
  • 5 oz. (1/2 container) Stonemill® Kitchens Artichoke & Parmesan Dip
  • ½ cup sharp Cheddar cheese, shredded
  • ¼ tsp. cayenne pepper (increase for more heat if desired)


  1. Heat oven to 400 degrees F.
  2. In a blender, blend one cup of corn kernels with milk, flour and miso paste until smooth.
  3. Mix blended corn mixture in a medium-sized bowl with remaining corn kernels, shredded cheese, Stonemill® Kitchens Artichoke & Parmesan Dip, and cayenne pepper.
  4. Place into a sprayed 8 x 8-inch baking dish, and bake for 22-25 minutes until lightly browned.
  5. Serve warm with tortilla chips or crostini.

Beverage Pairings

Mexican style lager for beer, Cava or Rosé for wine

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