Creamy Corn Dip
Difficulty Level: Easy
-
Prep Time:15 Minutes
-
Cook Time:PT35M20 Minutes
-
Yield:4 1/2 Cups
Ingredients
- 2 cups shredded cheddar cheese
- 1 (4 ounces) can chopped green chiles
- 2 tablespoons minced jalapeño pepper or to taste
- 2 tablespoons chopped cilantro
- 2 green onions, thinly sliced
- ¾ cup fresh or frozen corn, thawed
- 1 cup sour cream
- ½ cup mayonnaise
- 2 teaspoons ground cumin
- Salt and pepper to taste
- Tortilla chips to serve
- 473.18ml shredded cheddar cheese
- 1 (113.4g) can chopped green chiles
- 25.56g minced jalapeño pepper or to taste
- 25.56g chopped cilantro
- 2 green onions, thinly sliced
- 177.44ml fresh or frozen corn, thawed
- 236.59ml sour cream
- 118.29ml mayonnaise
- 8.52g ground cumin
- Salt and pepper to taste
- Tortilla chips to serve
This dip takes corn to the next level! Creamy, cheesy, and a little spicy! So good!
Preparation
STEP 1
Preheat oven to 375°F.
STEP 2
In a large bowl, combine shredded cheese, green chiles, jalapeño, cilantro, green onion and corn.
STEP 3
In a separate bowl, combine sour cream, mayonnaise, cumin, salt and pepper. Stir into cheese mixture.
STEP 4
Pour into a 6-cup souffle bowl or casserole dish (8 x 8-inch) coated with non-stick spray. Bake for about 20 minutes or until heated through and bubbling. Serve immediately with tortilla chips.
Options
Roasted hatch chiles would be delicious in place of the green chile and jalapeno.