Baked Corn Dip with Cream Cheese
This delicious baked corn dip with cream cheese is packed with flavor and is the perfect appetizer for game day, a family get together, or just a fun snack.
Ingredients
- 1 cup fresh corn kernels or thawed frozen corn
- 4 ounces cream cheese softened
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese divided 3/4 and 1/4 cup
- 4 ounce can of hot green chilies
- juice and zest of 1/2 lime
- 1/4 teaspoon cumin
- 1/2 teaspoon hot paprika
- salt and pepper to taste
Instructions
- Combine cream cheese with mayonnaise and 3/4 cup shredded cheddar in a medium bowl. Mix until well blended.
- Add the corn, chilies, lime juice, and zest, and mix well.
- Add the cumin, paprika, salt, and pepper and stir.
- Transfer the mixture to a greased or sprayed 9-inch pie pan.
- Top with remaining 1/4 shredded cheddar cheese.
- Bake in a 350 degree oven for 25 minutes or until the dip is bubbling and starting to brown.
Notes
Serve with tortilla scoops, chips, crackers, or bread rounds.
I used hot canned chilis but you can amp up the heat by adding hot sauce or diced jalapenos.
You can make this dip ahead by placing the contents in an airtight container and placing it in the fridge before baking.
You can also reheat any refrigerated leftovers for the next day or so.
Nutrition
Serving: 1gCalories: 148kcalCarbohydrates: 4gProtein: 3gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 23mgSodium: 190mgPotassium: 70mgFiber: 0.5gSugar: 1gVitamin A: 305IUVitamin C: 4mgCalcium: 81mgIron: 0.3mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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