By Lori Felix
Corn Dip with Mexican Style Sour Cream
I love entertaining, even if it is for a smaller group these days. I look forward to dinners with my kids, their spouses, and especially my little grandson. I always try to serve foods that’ll keep them wanting to come back for more, like my Corn Dip.
Updated at: Thu, 17 Aug 2023 05:33:42 GMT
Nutrition balance score
Unbalanced
Glycemic Index
58
Moderate
Glycemic Load
44
High
Nutrition per serving
Calories823.2 kcal (41%)
Total Fat51.2 g (73%)
Carbs76.6 g (29%)
Sugars4.2 g (5%)
Protein22.6 g (45%)
Sodium1176.9 mg (59%)
Fiber6.7 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 x 15.25 ozcans whole kernel sweet corn
½ cuponions
diced
1 x 4 ozcan fire-roasted diced green chilis
full fat cream cheese
block style
¾ cupMozzarella Cheese shredded
¾ cuppepperjack cheese
shredded
½ cupCrema Mexicana
1 bagTortilla chips
Restaurant-style is best
cilantro
for garnish, optional
PAM Spray
or similar
Instructions
Step 1
Preheat the oven to 350 degrees
Step 2
Make sure the cream cheese is not in the refrigerator so it will soften.
Step 3
Drain the corn and the can of green chilis well so the dip does not get runny.
Step 4
Add ingredients into a bowl but reserve 1/4 cup of the Mozzarella and Pepperjack cheese for when the dip comes out of the oven.
Step 5
Spray your casserole dish with PAM spray or similar.
Step 6
Give the ingredients a good stir.
Step 7
Bake for about 12 minutes until you see the mixture getting bubbly.
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