Corn & Cream Cheese Dip
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Cooked & Loved · by Irena Macri★ 5.0 (3)

Corn & Cream Cheese Dip

NUTRITION · PER SERVING25M COOK
CAL 10%·PRO 12%
CARBS 14G27% OF CAL
1G FIBER0G ADDED0G INTRINSIC8G OTHER4G TOTAL SUGAR
FAT 14G65% OF CAL
8G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy, sweet and savory dip made with corn, cream cheese, cheddar, and jalapeños. Melts into a rich, crave-worthy spread. Serve warm or cold with tortilla chips or vegetables.

condimentmexicangluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 2 ½ cups corn kernels (fresh, frozen, or canned — I used thawed frozen corn)
  • ½ cup light yogurt
  • 1 block cream cheese (softened, 8 oz / 225 grams)
  • 1 cup shredded Cheddar cheese (about 75 grams, tightly packed)
  • 1 tablespoon salted butter
  • 2 garlic cloves (minced)
  • 1 teaspoon onion powder
  • 1 jalapeño (finely diced, optional but recommended)
  • ½ red bell pepper (finely diced)
  • 1 green onion (thinly sliced (plus more for topping))
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt (plus more to taste — I added another ¼ teaspoon)
  • ¼ teaspoon black pepper
  • 1 teaspoon honey
  • Squeeze of fresh lime juice (optional)
  • Chopped cilantro and green onions (for garnish)
PREP
20M
SODIUM
405MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.