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Easy Corn Dip
Here's a delicious dip introduced to me by a good friend years ago. It's especially good with lime flavored corn chips.
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Prep Time
15
minutes
minutes
Refrigerate:
1
hour
hour
Total Time
1
hour
hour
15
minutes
minutes
Serving Size
6
Cook Mode
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US Customary
Metric
1x
2x
3x
Equipment
Flat Grater
Measuring Tools
Glass Mixing Bowls
Chip and Dip Server
Ingredients
15
oz
Mexicorn or Southwest Corn
drained
4
oz
chopped green chili's
drained
1 1/2
cups
sharp cheddar cheese
grated, divided
1/4
cup
minced onion
or 2 1/2 tablespoons dried minced onion
1/2
cup
mayonnaise
1/2
cup
sour cream
US Customary
-
Metric
Instructions
Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Drain the MexiCorn (or Southwest Corn) and chopped green chilies.
Grate the cheddar cheese.
Using a sharp knife, mince the onion.
In a medium bowl, mix together the ingredients.
Transfer to a serving bowl and if desired, top with remaining grated cheese.
Cover and refrigerate for at least one hour. Serve with your favorite corn chips. Serves 4-6
Calories:
289
kcal
|
Carbohydrates:
13
g
|
Protein:
7
g
|
Fat:
24
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
9
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
38
mg
|
Sodium:
455
mg
|
Potassium:
156
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
362
IU
|
Vitamin C:
7
mg
|
Calcium:
162
mg
|
Iron:
1
mg