How To Make Queso Verde Corn Dip
Loaded with bell peppers, cream cheese, garlic, mayo, and sour cream, this corn dip is delightfully tasty and perfect with tortilla chips.
Serves:
Ingredients
- 1tbspolive oil
- 1smallonion,chopped
- 4fresh sweet corn
- 1redbell pepper,diced
- 2clovesgarlic,minced
- 1cupsalsa verde
- 8ozcream cheese,cubed
- ⅓cupreal mayonnaise
- ½cupsour cream
- 1tspground cumin
- ¼tspsmoked paprika
- Salt and pepper,to taste
- 1cupshredded Monterey Jack cheese,divided
- 1½cupcheddar cheese,divided
Instructions
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Heat 1 tablespoon olive oil in a 12-inch oven proof skillet over medium high heat. Add onions and cook for 3 minutes. Add corn, bell peppers and garlic and sauté for 1 additional minute.
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Stir in salsa verde, cream cheese, sour cream, mayonnaise, spices ¾ cup Monterey Jack cheese and 1¼ cup cheddar cheese. Spread in an even layer and top with remaining cheeses.
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Bake at 350 degrees F for 20 to 25 minutes or until bubbly. Broil until cheese is golden.
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Transfer dip to slow cooker to keep warm for 2 hours or serve immediately. Garnish with fresh cilantro and chopped tomatoes if desired.
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Serve with tortilla chips.
Nutrition
- Calories: 341.25kcal
- Fat: 28.31g
- Saturated Fat: 12.91g
- Trans Fat: 0.24g
- Monounsaturated Fat: 7.88g
- Polyunsaturated Fat: 4.73g
- Carbohydrates: 12.75g
- Fiber: 1.82g
- Sugar: 5.38g
- Protein: 11.04g
- Cholesterol: 64.18mg
- Sodium: 479.42mg
- Calcium: 263.54mg
- Potassium: 293.18mg
- Iron: 0.87mg
- Vitamin A: 204.37µg
- Vitamin C: 21.75mg
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