Ree Drummond’s Favorite Super Bowl Dip Recipe Can Be Served Hot or Cold

Ree Drummond has a favorite dip that’s perfect for Super Bowl snacking and so versatile, it can be served hot or cold. The Pioneer Woman star’s roasted corn dip is bursting with flavors and can be scooped up with tortilla chips, Fritos, or potato skins.

'The Pioneer Woman' star Ree Drummond wears a bright colored top on the set of the 'Today' show in 2019
Ree Drummond | Tyler Essary/NBC/NBCU Photo Bank via Getty Images

Ree Drummond said this recipe is one of her favorite Super Bowl dips

Drummond wrote about her roasted corn dip in a 2016 post on The Pioneer Woman website. “Creamy, decadent, and perfect for watching football games!” she shared.

“Why is Super Bowl week so thrilling? It seriously feels like Christmas is coming,” Drummond wrote in the blog post. “There’s the big game, of course, with all its excitement and competition and family arguments over which team is best. And commercials.”

She continued, “But then there’s all the food, food, food, from cheese dips to cupcakes, wings to sliders. Super Bowl week gives us so much to live for! This is one of my favorite Super Bowl dips, which I included in my holiday cookbook a couple of years ago.”

Best of all, Drummond noted, you can “serve it cold or bake it in a dish and serve it hot and bubbly!”

How to make Ree Drummond’s roasted corn dip

Drummond used tongs to hold corn on the cob and roast it over the burner of her stove. “Or you can grill ’em on a grill pan or even throw ’em on the grill outside if it isn’t too cold!” she suggested. “Let your conscience be your guide.”

Drummond allowed the corn to cool before slicing off the kernels and had a perfect way to contain the mess. “Use a Bundt pan!” she explained. “Just rest [the cob] in the center, and when you slice off the kernels, they’ll fall right into the pan rather than on the floor, which has been my lifelong experience.”

Drummond made the dip base by whipping together cream cheese, sour cream, and green onions in a mixer. She added cheddar, Monterey Jack, and crumbly Cotija, sharing, “But any cheese is allowed!”

Next, The Pioneer woman star seasoned the dip with cumin, paprika, cayenne pepper, salt, pepper, a squeeze of lime, and hot sauce.

Finally, she added the roasted corn, stirred the ingredients together, and stored the dip covered in the refrigerator for two hours “to let the flavors meld” before serving.

“You can also put the dip in a small baking dish, top it with extra grated cheese or breadcrumbs, and bake it at 375 until it’s hot and bubbly,” Drummond suggested.

‘The Pioneer Woman’ star makes an ‘easy corn dip’ version

Drummond has a quick version of corn dip as well that uses frozen corn, green chiles, jalapeno peppers, and salsa to amp up the flavor.

She combines cream cheese, sour cream, and mayonnaise in a bowl, then adds frozen corn, two cans of green chiles, jarred jalapenos, salsa, salt, pepper, and cheese.

Drummond stirs the dip together, spreads it into a baking dish, and sprinkles cheese over the top. She bakes the dip in a 375 degree Fahrenheit oven for 20 minutes.

The full recipe is available on the Food Network website.

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