Green Chile & Cheese Corn Dip
This chile and cheese corn dip is a delicious appetizer with a spicy kick you can tone up or down depending on your preferences.
Servings (1/4 cup) servings
Ingredients
- 2 11-ounce cans seasoned corn drained
- 1 7-ounce cans green chilies
- ½ bunch green onions chopped
- ½ cup mayonnaise not Miracle Whip; light mayo is fine
- ½ cup sour cream not fat-free; light sour cream is fine
- 1 cups shredded cheese cheddar, pepeprjack, or Mexican blend
- Cajun/Creole seasoning like Tony Chacheres, to taste
- Jalapeño or Chipotle Tabasco sauce to taste
- Optional: 3-4 slices bacon crumbled
- Optional: ⅛-¼ cup pickled jalapeños chopped
- Fritos for serving
Instructions
- In a large bowl or serving dish, toss together the corn, green chilies, and chopped green onions. If desired, add crumbled bacon and pickled jalapeños.
- Add the mayonnaise, sour cream, and shredded cheese and stir to combine. Season to taste with Cajun seasoning (for heat and saltiness) and flavored Tabasco (for heat).
- Cover and refrigerate for at least 4 hours. If desired, sprinkle with additional Cajun seasoning and/or crushed Fritos before serving. Serve with Fritos.
Notes
When originally posted, this recipe was written for a much larger crowd. For this recipe card, it's been divided in half to make about 5 cups up dip instead of 10. Feel free to double it if you're serving a larger crowd (you can increase the yield on the recipe card before and it will adjust the ingredients accordingly).
Nutrition
Serving: 0.24cup, Calories: 66kcal, Carbohydrates: 0.5g, Protein: 1g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 10mg, Sodium: 73mg, Potassium: 14mg, Fiber: 0.01g, Sugar: 0.3g, Vitamin A: 80IU, Vitamin C: 0.1mg, Calcium: 35mg, Iron: 0.05mg
Calories: 66kcal
Cost: $10
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