Mexican Corn Dip
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, cheesy dip packed with corn, peppers, onions, and salsa verde, with warming spices and a hint of heat. Served hot with tortilla chips as an easy, flavorful appetizer.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 tablespoon olive oil
- 1 small onion, chopped
- corn (from 4 ears fresh sweet corn*)
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 cup salsa verde ((I like Herdez in the jar))
- 2 (8 oz pkgs) Cream Cheese (very soft)
- 1/2 cup real mayonnaise
- 1/2 cup sour cream
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 tsp EACH salt and pepper
- pinch-1/4 teaspoon cayenne pepper (or hot sauce to taste)
- 1 cup shredded Monterey jack cheese, divided
- 1 1/2 cups shredded cheddar cheese, divided
- Tortilla chips
- fresh cilantro
- diced tomatoes
At a glance
PER SERVING · TIME 35M
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
- 25m
- Sodium
- 793mg
- 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
- 319mg
- Calcium
- 274mg
- Iron
- 0.92mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 793MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.