Hot Corn Dip
Ingredients
The dip
-
1
tablespoon
butter
-
2
12-ounce bags
frozen corn
-
1
medium
red bell pepper
-
1
medium
red onion
-
1-2
medium
jalapeño peppers
-
2
cloves
garlic
-
8
ounces
cream cheese
-
½
cup
mayonnaise
-
½
cup
sour cream
-
8
ounces
mozzarella cheese
-
1
4-ounce can
green chiles
-
3
medium
scallions
-
1
teaspoon
chili powder
-
2
tablespoons
minced fresh cilantro
For serving
Instructions
- Preheat the oven to 400°F and butter a baking dish or oven-proof skillet.
- In a skillet, melt butter over medium-high heat and add corn, bell peppers, onion, jalapeño, and salt. Cook until softened, about 7 to 10 minutes.
- Stir in minced garlic and cook for another 30 seconds, then remove from heat and let cool for 5 minutes.
- In a large bowl, mix cream cheese, mayonnaise, and sour cream until smooth. Stir in half the mozzarella, green chiles, scallions, and chili powder.
- Gently fold in the corn mixture and season with salt and pepper.
- Spread the mixture into the prepared baking dish and top with the remaining mozzarella.
- Bake uncovered for 20 to 25 minutes until hot and bubbly. Garnish with scallions and cilantro if desired, and serve hot with tortilla chips.
Nutrition Facts (estimated)
Servings
10
Calories
307
Total fat
25g
Total carbohydrates
15g
Total protein
6g
Sodium
838mg
Cholesterol
54mg
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