Description
A creamy, cheesy dip with a kick from taco seasoning, perfect for parties or family gatherings.
Ingredients
Scale
- 30 oz southwest corn with poblano and red peppers (2 cans)
- 1 cup shredded cheddar cheese (or sub with cotija cheese)
- 1/2 tsp taco seasoning (more or less to taste)
- 2 tbsp sour cream
- 1/2 cup mayo
- 1/2 cup cream cheese
- 4 green onions (chopped, reserve some for garnish)
- 14 oz tortilla chips (for dipping)
Instructions
- Drain the excess liquid from the southwest corn and add it to a large mixing bowl.
- In the bowl, blend together the cheddar cheese, taco seasoning, sour cream, mayo, cream cheese, and chopped green onions (reserve some for garnish). Toss everything until well mixed.
- Spoon the dip into a serving bowl and arrange the tortilla chips around the bowl on a large plate for dipping. Top the dip with reserved chopped green onions for garnish.
- To serve hot, bake the dip at 350°F for about 20 minutes until warmed through and bubbly.
Notes
Store leftover dip in an airtight container in the refrigerator for 3-4 days. Consider freezing for longer storage, but texture may change when thawed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg
Keywords: Mexican dip, corn dip, party appetizer, creamy dip, vegetarian