JALAPENO CORN DIP
As a party dip or a family snack, Jalapeno Corn Dip is a winner. Make this next time you have company and watch how quickly it disappears!
Provided by Aimee
Categories Appetizers
Time 10m
Number Of Ingredients 9
Steps:
- Mix everything and refrigerate for several hours to let flavors combine. Like a little less spice? Take out the jalapeno. Like a little more? Add more jalapeno and a spicier salsa!
- Serve with tortilla chips.
Nutrition Facts : Calories 275 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 47 milligrams cholesterol, Fat 22 grams fat, Fiber 1 grams fiber, Protein 11 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 383 grams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
JALAPEñO CORN DIP
Made with fresh jalapeños, sweet corn, cheese, and spices, this Hot Jalapeño Corn Dip is an appetizer that's sweet and spicy, easy to make, and certain to please a crowd. You won't be able to stop at just one scoop.
Provided by Michael Wurm, Jr.
Time 15m
Number Of Ingredients 9
Steps:
- Begin by preheating your oven to 375 degrees.
- Spray a 1.5-quart baking dish with cooking spray, set aside.
- To a large bowl, add the cream cheese, pepper jack cheese, corn, chopped jalapeño peppers, salt, garlic powder, and onion powder. Mix with a wooden spoon to combine.
- Spread this mixture into your prepared baking dish and sprinkle the top with some additional pepper jack cheese (about 1/4 cup).
- Bake uncovered for 30-40 minutes or until bubbly and the top is lightly browned. Let rest for a few minutes before serving. Garnish with several slices of jalapeños. Serve with Fritos Scoops.
Nutrition Facts : Calories 223 kcal, Carbohydrate 14 g, Protein 9 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 45 mg, Sodium 312 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 5 g, ServingSize 1 serving
JALAPEñO-CORN DIP
Kick off your next party with a batch of our Jalapeño-Corn Dip. Sublime and simple to make, Jalapeño-Corn Dip is a spicy, cheesy dip that your guests are sure to enjoy. Jalapeño-Corn Dip goes great with corn chips, cut-up veggies and more.
Provided by My Food and Family
Categories Home
Time 35m
Yield 20 servings, 2 Tbsp. each
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Combine ingredients.
- Spoon into 9-inch pie plate sprayed with cooking spray.
- Bake 20 to 25 min. or until dip is heated through and top is lightly browned.
Nutrition Facts : Calories 80, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0.5312 g, Sugar 0 g, Protein 4 g
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- Heat a cast iron or oven-safe skillet over medium heat. Add half the olive oil (1 Tbsp as original recipe is written // adjust if altering batch size), shallot and garlic. Stir constantly to prevent burning.
- Add corn, a healthy pinch each sea salt and pepper and stir. Cook for 3-5 minutes until shallots appear softened and the corn is slightly darker in color. Add the jalapeños in the last minute of cooking, then remove from heat and set aside.
- To a blender, add vegan cream cheese, soaked (drained) cashews, nutritional yeast, cumin, lesser amount of water (or almond milk // 4 Tbsp (60 ml) as original recipe is written // adjust if altering batch size), remaining olive oil (1 Tbsp as original recipe is written // adjust if altering batch size), and a healthy pinch each salt and pepper. Blend on high, scraping down sides as needed, until creamy and smooth. Add only enough water or almond milk to encourage blending. You want it very creamy, thick, and pourable.
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