Baked Artichoke & Parmesan Corn Dip

Baked Artichoke & Parmesan Corn Dip


  • 2 1/2 cups frozen corn kernels, thawed (reserve 1 1/2 cups separately)
  • 2/3 cup whole milk
  • 1 1/2 teaspoons white miso paste (substitute soy sauce if miso isn’t available)
  • 1 1/2 tablespoons all-purpose flour
  • 5 oz (1/2 container) Stonemill Kitchens® Artichoke & Parmesan Dip
  • 1/2 cup sharp Cheddar cheese, shredded
  • 1/4 teaspoon cayenne pepper (increase for more heat if desired)


  1. HEAT oven to 400°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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