Cheesy Mexican Street Corn Dip
Ingredients
- 2 (8-oz) blocks cream cheese, softened
- 1 (8-oz) pkg shredded pepper Jack cheese
- ½ cup mayonnaise
- 1 (10-oz) pkg frozen whole kernel corn, thawed
- 1 (8-oz) pkg frozen chopped onion, thawed and drained
- 1 (4-oz) can diced jalapeño peppers, drained
- 1 (4-oz) can diced green chiles
- ¼ cup chopped fresh cilantro
- 1 Tbsp taco seasoning mix
- 1 cup crumbled queso fresco
- 1 jalapeño, sliced
- 1 (13-oz) bag tortilla chips
Instructions
- Preheat oven to 350°F. Beat cream cheese, shredded cheese, and mayonnaise in a large bowl with a mixer until blended. Add corn, onion, peppers, chiles, cilantro, and seasoning mix; beating until blended.
- Spoon mixture into a lightly greased 2½-quart baking dish. Bake 25 to 30 minutes or until hot and bubbly.
- Sprinkle with crumbled cheese and sliced jalapeño. Serve with tortilla chips.
Nutritional Information
| Main | Total | |
| Servings | 10 | |
| Calories |
567
|
567
|
| Fat (g) | 41 | 41 |
| Sat. Fat (g) | 17 | 17 |
| Protein (g) | 14 | 14 |
| Carb (g) | 39 | 39 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 627 | 627 |
| T. Sugs (g) | 5 | 5 |
| A. Sugs (g) | 0 | 0 |
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