Jo Cooks · by Joanna Cismaru★ 4.7 (22)
Spicy Cheesy Corn and Tomato Dip
NUTRITION · PER SERVING35M COOK
CAL 16%·PRO 17%
CARBS 42G52% OF CAL
6G FIBER10G OTHER27G TOTAL SUGAR
FAT 13G37% OF CAL
7G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm, creamy, spicy dip made with corn, cheese, and chiles. Perfect for parties and casual entertaining.
starteramerican🥧 baking dish🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Jo Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon butter (unsalted)
- 1 medium onion (chopped)
- 2 cups corn (I used canned and drained)
- ½ red serrano pepper (chopped)
- 1½ cup Tex Mex cheese (or cheddar cheese or Monterey jack cheese)
- ¼ cup parsley (chopped)
- ¼ cup sour cream
- ¼ teaspoon salt (or to taste)
- ½ teaspoon pepper
- 1 cup cherry tomatoes (chopped)
At a glance
PER SERVING · TIME 35M
CAL 16%·PRO 17%
CARBS 42G52% OF CAL
6G FIBER10G OTHER27G TOTAL SUGAR
FAT 13G37% OF CAL
7G SAT7G 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
- 25m
- Sodium
- 554mg
- Total sugar
- 27g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 163mg
- Calcium
- 220mg
- Iron
- 0.55mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 554MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.