Hot Corn Dip
Hot Corn Dip is super cheesy, packed with flavor and such a crowd pleaser. This always one of the first dips to disappear!
Servings: 8 People
Ingredients
- 1 tablespoon olive oil
- ½ diced onion
- 1 diced red pepper
- 1 seeded and diced jalapeño
- 2 (15-ounce) cans corn
- 8 ounce softened cream cheese
- ½ cup sour cream
- 2 cups shredded Colby jack cheese
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- salt and pepper
- sliced green onion
Instructions
- Preheat oven to 400 degrees Fahrenheit. In a medium-sized saucepan, add the 1 tablespoon olive oil, ½ diced onion, 1 diced red pepper, and 1 seeded and diced jalapeño. Cook over medium-high heat until tender.
- In a medium-sized bowl add the cooked pepper mixture, 2 (15-ounce) cans corn, 8 ounce softened cream cheese, ½ cup sour cream, HALF of the 2 cups shredded Colby jack cheese, ½ teaspoon chili powder, ½ teaspoon garlic powder, ¼ teaspoon paprika, and salt and pepper. Stir until combined.
- Spread the mixture in a 2 quart casserole dish or small skillet. Sprinkle with the remaining cheese. Bake for 15-20 minutes or until hot, bubbly, and golden brown. Garnish with sliced green onion if desired.
Nutrition
Calories: 282kcal | Carbohydrates: 5g | Protein: 10g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 68mg | Sodium: 296mg | Potassium: 150mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1352IU | Vitamin C: 22mg | Calcium: 272mg | Iron: 0.4mg
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