Cheesy Corn Dip
My hot and cheesy corn dip combines sweet kernels of corn with melty Monterey Jack and cream cheese and the smoky flavor of chipotle peppers.
Servings: 8
Calories: 345kcal
Equipment
- Large Bowl
- Large skillet
Ingredients
- 8 ounces cream cheese softened
- ½ cup sour cream
- 30 ounces canned sweet corn drained
- 8 ounce can chopped green chiles
- 2 cups Monterey Jack cheese shredded
- 1 tablespoon chipotle pepper in sauce diced
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- 2 green onions chopped
- tortilla chips for serving
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, add softened cream cheese and sour cream, then whisk to combine.
- Next, add the corn kernels, green chiles, shredded cheese, chipotle peppers, salt, and black pepper. Mix everything well together.
- Pour the corn mixture into a 9" oven-safe skillet or baking dish, and bake in the oven for 30 minutes.
- Remove the hot corn dip from the oven, and top with chopped green onions, then serve with tortilla chips.
Nutrition
Calories: 345kcal | Carbohydrates: 27g | Protein: 13g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 62mg | Sodium: 504mg | Potassium: 319mg | Fiber: 4g | Sugar: 8g | Vitamin A: 997IU | Vitamin C: 10mg | Calcium: 258mg | Iron: 1mg