Corn Dip with Cream Cheese
Ingredients
The dip
-
16
ounces
frozen corn, thawed and rinsed
-
8
ounces
cream cheese, at room temperature
-
8
ounces
shredded cheddar cheese
-
4
ounces
shredded Monterey Jack cheese
-
2
pieces
chipotle peppers in adobo sauce, finely chopped
-
2
teaspoons
adobo sauce from the can of chipotle peppers
-
4
ounces
diced green chilis, undrained
-
1
teaspoon
minced garlic
-
½
teaspoon
sea salt
-
¼
teaspoon
fresh ground black pepper
For serving
-
to taste
diced tomato
-
to taste
cilantro
-
to taste
green onions
-
to taste
chips
-
to taste
baguette
Instructions
- Preheat the oven to 350°F.
- Spray an 8x8 baking dish with cooking spray.
- In a large bowl, combine the corn, cream cheese, 1 cup of cheddar, Monterey Jack cheese, chipotle peppers, adobo sauce, green chilis, garlic, salt, and pepper.
- Stir well to combine the mixture.
- Transfer the mixture to the prepared baking dish and top with the remaining cheese.
- Bake for 25 minutes until bubbly and golden brown.
Nutrition Facts (estimated)
Servings
12
Calories
222
Total fat
16g
Total carbohydrates
12g
Total protein
9g
Sodium
519mg
Cholesterol
46mg
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