The Recipe Critic · by Alyssa Rivers★ 5.0 (1)
Hot Corn Dip
NUTRITION · PER SERVING30M COOK
CAL 16%·PRO 21%
CARBS 20G25% OF CAL
2G FIBER0G ADDED7G INTRINSIC11G OTHER7G TOTAL SUGAR
FAT 23G63% OF CAL
12G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm, cheesy dip loaded with corn and jalapeños, finished with chili powder and paprika. Baked and served hot, it's always one of the first appetizers to disappear at gatherings.
starteramerican🥧 baking dish🥄 saucepan🍳 skillet🔥 ovengluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 8- 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
At a glance
PER SERVING · TIME 30M
CAL 16%·PRO 21%
CARBS 20G25% OF CAL
2G FIBER0G ADDED7G INTRINSIC11G OTHER7G TOTAL SUGAR
FAT 23G63% OF CAL
12G SAT10G 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
- 10m
- Cook
- 20m
- Sodium
- 430mg
- Total sugar
- 7g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 263mg
- Calcium
- 235mg
- Iron
- 0.58mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 430MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.