Seasons and Suppers · by Jennifer Maloney★ 5.0 (1)
Hot Corn Dip
NUTRITION · PER SERVING45M COOK
CAL 9%·PRO 11%
CARBS 12G27% OF CAL
2G FIBER8G OTHER2G TOTAL SUGAR
FAT 14G67% OF CAL
4G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm, creamy dip loaded with sweet corn, three cheeses, and sriracha heat. Served with warm pita chips for dipping.
starteramerican🍪 sheet pan🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 1/2 cups corn kernels (*see Note 1 for options)
- 1-2 teaspoons olive oil
- 3 Tablespoons red onion (finely chopped)
- 1 teaspoon garlic (finely chopped)
- Salt and pepper
- 4 oz. cream cheese (at room temperature (1/2 a typical brick))
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/2 teaspoon Sriracha sauce ((or any hot sauce you like))
- 1/4 cup mozzarella cheese (shredded)
- 1/4 cup Asiago or Parmesan cheese (shredded, plus more for topping)
- Chili oil (or hot sauce of your choice)
- Cilantro (chopped)
- Reserved sauteed corn kernels
- 16-20 mini pitas
- Olive oil
- Salt and freshly ground pepper
At a glance
PER SERVING · TIME 45M
CAL 9%·PRO 11%
CARBS 12G27% OF CAL
2G FIBER8G OTHER2G TOTAL SUGAR
FAT 14G67% OF CAL
4G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 355mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 140mg
- Calcium
- 109mg
- Iron
- 0.77mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 355MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.