Potbelly™ Pepper Corn Dip, literally taking 10 minutes to assemble, is creamy and spicy and packed full of flavor. The famous Potbelly™ Peppers in oil elevate this creamy dip and make’s this appetizer the perfect combination. Add some fresh and crunchy veggies as topping and it’s great for parties or any occasion.
(this is not a paid advertisement —I’m really just that obsessed 😆 )
My obsession with Potbelly’s™ Peppers
This started many years ago. Many of us have had these peppers, yet, if you haven’t, I highly suggest them—or maybe I don’t. Maybe it’s best just to not start. Then you won’t have a problem. I’m watching after you 😉 .
They have the best sandwiches at Potbelly™. They are mostly warm/cooked sandwiches, and if you get “everything” it comes with an array of spices, mayo, mustard, and this amazing pepper mix.
I highly believe these peppers can be good for so many things…like topping for pizzas, calzones, green salads, chicken salad, or in this case…corn dip!
How to make Potbelly™ Pepper Corn Dip!
Y’all, this is crazy easy. Since it’s a cold dip (or room temperature) all that’s necessary is a large bowl, a strainer for the canned corn, a cheese grater, and a wooden spoon. Also, get out all ingredients: canned corn, peppers, sour cream, mayo, salt and pepper, cheese, and sriracha (and any fresh veggie you have to go on top).
Step 1
Strain and drain the canned corn. Grate the cheese.
Step 2
With a large mixing bowl add all ingredients together and mix well.
Step 3
Thinly slice veggies for the top. This is optional but a really nice touch. Veggies tend to balance the spiciness of the dip while also adding a yummy crunch.
Use a strong chip then, 👇
“Now dip, baby, dip” says the famous 80s song 69 boyz. A far cry from the “tootsy roll” but fun to sing while you dip-yo-chip 😝.
The How to Make Potbelly™ Dip Video:
Make ahead of time
Keep in an airtight container and keep for up to 2 weeks in the refrigerator. It is easier to eat when it is room temperature, but yummy either way.
I don’t recommend freezing.
Pin it to your Pinterest board!
Just hover over the image and a red button will appear. That way you never lose it!
Have you seen these dips?
They are equally to-die-for and everyone will love them!
Frank’s™ Chicken Crack Chicken Dip 👇
or the Poblano Corn Dip 🤤
I can’t tell you what to do, but I do suggest all of them 😝.
Love y’all! Xoxox
Farmer Fran-(wo)Man
The Recipe:
Potbelly™ Peppers Corn Dip
No bake dip with the famous Potbelly™ Peppers and a creamy corn combo makes for a creamy and spicy dip great for any occasion.
10
servings10
minutes0
minutesIngredients
8 oz (1/2) jar of Potbelly™ pepper mix
1 29 oz 1 can of sweet corn, drained
1 8 oz 1 finely shredded cheddar cheese
2 Tbsp 2 sriracha
1/2 Cup 1/2 sour cream
1/4 Cup 1/4 mayo
grape tomatoes, carrots, cilantro for topping (optional, good to help balance the heat)
Directions
- Get all ingredients out on your workbench plus a large mixing bowl and wooden spoon.
- Mix all ingredients together including the Potbelly™ Peppers, large can of corn, mayo, sour cream, shredded cheese, and sriracha.
- Top with some thinly sliced fresh veggies like grape tomatoes, carrots, or cilantro.
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