Name: Corn and Jalapeño Popper Dip
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 (8-oz) blocks cream cheese, softened; 1 cup mayonnaise; 1 (8-oz) carton sour cream; 1 (8-oz) pkg shredded Monterey Jack cheese; 1 (12-oz) pkg frozen corn kernels, thawed; 1 (10-oz) pkg frozen chopped onions, thawed and drained; 1/2 cup chopped sliced pickled jalapeño peppers; 2 tsp ground cumin; 1 tsp garlic powder; 1 (8-oz) pkg bagel chips; 1/2 (16-oz) bag mini twist pretzels

Crowd-Pleaser

Corn and Jalapeño Popper Dip

20m Prep, 20m Cook, 40m Total

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Ingredients

2 (8-oz) blocks cream cheese, softened
1 cup mayonnaise
1 (8-oz) carton sour cream
1 (8-oz) pkg shredded Monterey Jack cheese
1 (12-oz) pkg frozen corn kernels, thawed
1 (10-oz) pkg frozen chopped onions, thawed and drained
½ cup chopped sliced pickled jalapeño peppers
2 tsp ground cumin
1 tsp garlic powder
1 (8-oz) pkg bagel chips
½ (16-oz) bag mini twist pretzels

Instructions

Preheat oven to 350°F. Beat cream cheese, mayonnaise, sour cream, and shredded cheese in a large bowl with an electric mixer at medium speed until blended.
Stir in corn, onions, jalapeños, cumin, and garlic powder; spoon into a lightly greased 2-quart baking dish.
Bake 20 to 25 minutes or until hot and bubbly. Serve with bagel chips and pretzels for dipping.

	Main	Total
Servings	6
Fat (g)	40	40
Sat. Fat (g)	16	16
Protein (g)	14	14
Carb (g)	39	39
Fiber (g)	3	3
T. Sugs (g)	6	6
A. Sugs (g)	1	1

Crowd-Pleaser

Corn and Jalapeño Popper Dip

Ingredients

Instructions

Nutritional Information

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