Brown Eyed Baker · by Michelle Lettrich★ 4.6 (11)
Hot Corn, Pepper and Cheese Dip
NUTRITION · PER SERVING50M COOK
CAL 19%·PRO 23%
CARBS 16G17% OF CAL
3G FIBER9G OTHER4G TOTAL SUGAR
FAT 31G74% OF CAL
11G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm, creamy corn and cheese dip with peppers, jalapeños, and a touch of cayenne. Perfect for parties and game day, this cheesy dip is baked until bubbly and served hot.
starteramerican🥧 baking dish🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Brown Eyed Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons unsalted butter (divided)
- 3½ cups corn kernels (from about 4 ears of fresh corn, or 16 ounces frozen corn, thawed, drained and patted dry)
- ½ teaspoon salt
- Pinch ground black pepper
- 1 cup finely chopped yellow onion (about 1 small to medium onion)
- ½ cup finely chopped red bell pepper (about ½ a pepper)
- ¼ cup finely chopped green onions (about 1 bunch)
- 1 jalapeño (seeded and minced)
- 2 cloves garlic (minced)
- ½ cup mayonnaise
- Pinch cayenne pepper
- 4 ounces sharp cheddar cheese (divided)
- 4 ounces Monterey Jack cheese (divided)
At a glance
PER SERVING · TIME 50M
CAL 19%·PRO 23%
CARBS 16G17% OF CAL
3G FIBER9G OTHER4G TOTAL SUGAR
FAT 31G74% OF CAL
11G SAT20G 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
- 30m
- Cook
- 20m
- Sodium
- 558mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 307mg
- Calcium
- 280mg
- Iron
- 0.55mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 558MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.