Hot 'N Spicy Corn Dip
Try this Hot 'N Spicy Corn Dip recipe, or contribute your own.
- Preparing Time: 10 minutes
- Total Time: 30 minutes
- Served Person: 24
white meat free
gluten free
red meat free
dairy free
vegetarian
pescatarian
- 2 cups frozen corn , thawed - well drained
- 1 tub (8 oz) light cream cheese
- 1 large tomato , chopped (about 1 cup) ***
- 1/2 cup colby & monterey jack cheese , shredded (i used more - maybe a cup)
- 1 jalapeno pepper , seeded & finely chopped
- 1 teaspoon chipotle powder
- Carbohydrate 2.73575416655115 g
- Cholesterol 0 mg
- Fat 0.124641666631246 g
- Fiber 0.380958326585336 g
- Protein 0.429645833307423 g
- Saturated Fat 0.0190477083270925 g
- Serving Size 1 1 Serving (20g)
- Sodium 1.77708333119882 mg
- Sugar 2.35479583996581 g
- Trans Fat 0.016197291660802 g
- Calories 12 calories
Preheat oven to 350 degrees. Mix all ingredients except crackers until well blended. Spread into 9 inch pie plate. Bake 40-50 minutes (checking midway through) until golden brown and bubbly. Serve with the crackers. Makes 2 ½ cups dip. This needs a little more flavor – kind of bland – what to add? - maybe 1/4 - 1/2 teaspoon chili powder *** used one can Rotel tomatoes & chili peppers (drain first)
