Queso Verde Corn Dip
Queso Verde Corn Dip is creamy cheesy, bubbly, packed with flavor and one of the easiest, tastiest appetizers you will ever make!
Servings: 10 Servings
Ingredients
- 1 tablespoon olive oil
- 1 small onion chopped
- 3 ½ cups fresh corn cut from 4 ears
- 1 diced red bell pepper
- 2 minced garlic cloves
- 1 cup salsa verde
- 1 (8-ounce) package cream cheese cubed
- ⅓ cup real mayonnaise
- ½ cup sour cream
- 1 teaspoon ground cumin
- ¼ teaspoon smoked paprika
- salt and pepper to taste
- 1 cup shredded Monterey Jack cheese divided
- 1 ½ cups cheddar cheese divided
- hot sauce to taste
For serving
Instructions
- Heat 1 tablespoon olive oil in a 12-inch oven proof skillet over medium high heat. Add onions and cook for 3 minutes. Add corn, bell peppers and garlic and sauté for 1 additional minute.
- Stir in salsa verde, cream cheese, sour cream, mayonnaise, cumin, paprika, salt and pepper to taste, 3/4 cup Monterey Jack cheese and 1 1/4 cup cheddar cheese. Spread in an even layer and top with remaining cheeses.
- Bake at 350 degrees Fahrenheit for 20- 25 minutes or until bubbly. Broil for 1-2 minutes until cheese is golden.
- You can transfer dip to slow cooker to keep warm for 2 hours or serve immediately. Garnish with fresh cilantro and chopped tomatoes if desired.
- Serve with tortilla chips.
Nutrition
Calories: 304kcal | Carbohydrates: 5g | Protein: 9g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 65mg | Sodium: 468mg | Potassium: 168mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1210IU | Vitamin C: 17mg | Calcium: 250mg | Iron: 1mg
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