Well Plated · by Erin Clarke★ 4.7 (143)
Mexican Corn Dip
NUTRITION · PER SERVING10M COOK
CAL 25%·PRO 45%
CARBS 34G27% OF CAL
4G FIBER0G ADDED0G INTRINSIC24G OTHER6G TOTAL SUGAR
FAT 30G54% OF CAL
10G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, cheesy corn dip with Greek yogurt, jalapeño, and cumin ready in 10 minutes. Perfect party appetizer with Fritos for dipping.
startermexicangluten freevegetarian
View the full recipe on Well Plated →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup 2% plain Greek yogurt ((do not use non-fat))
- 3/4 cup olive-oil mayonnaise
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoon cumin
- 3 cans Mexican-style corn ((11-ounce cans) sometimes called Fiesta corn, drained)
- 16 ounces shredded reduced-fat cheddar cheese
- 4 large green onions ((or 6 small) sliced (white and green parts))
- 1 jalapeño (seeded and chopped)
- Tabasco (Cholula or similar hot sauce, optional for serving)
- Fritos Scoops (for serving)
At a glance
PER SERVING · TIME 10M
CAL 25%·PRO 45%
CARBS 34G27% OF CAL
4G FIBER0G ADDED0G INTRINSIC24G OTHER6G TOTAL SUGAR
FAT 30G54% OF CAL
10G 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
- 10m
- Sodium
- 929mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 327mg
- Calcium
- 508mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 929MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.