CORN CHIP CHILI CHEESE DIP
After trying to create a Mexican soup, I ended up with this outstanding dip. My husband and two young children love it, and so do guests at football game days or family gatherings. -Sandra Fick, Lincoln, Nebraska
Provided by Taste of Home
Categories Appetizers
Time 4h50m
Yield 8 cups.
Number Of Ingredients 15
Steps:
- In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain. Transfer to a 4-qt. slow cooker., Stir in beans, tomatoes, corn, water, olives, chili powder, oregano, pepper sauce, garlic powder and cumin. Cook, covered, on low 4-5 hours or until heated through., Stir in cheese. Cook, covered, on low 30 minutes longer or until cheese is melted. Serve with corn chips.
Nutrition Facts : Calories 87 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 330mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
CREAMY CORN AND CHILE DIP
Provided by Trisha Yearwood
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Cut the kernels from the corn. Cut 2 thin rounds of the Fresno chile and reserve them for garnish. Seed the remaining chile, if desired, then finely chop it.
- Heat the butter in a medium skillet over medium heat. Add the scallion whites and garlic and cook, stirring occasionally, until softened, about 2 minutes Add the corn and cook, stirring occasionally, until crisp tender, about 6 minutes. Add the heavy cream and chopped chili and simmer, stirring occasionally, until thickened, about 2 minutes. Stir in the cream cheese until melted, then remove from the heat and season with salt to taste. Transfer to a serving bowl and top with the scallion greens and the chile slices. Serve hot or at room temperature with tortilla chips for dipping.
CHILE CHEESE CORN DIP
Delicious as a dip with tortilla chips or as a spread in tortilla wraps. Photo credit: Joanne Bruno from Eats Well with Others.
Provided by McCormick
Categories Dips and Spreads,
Yield 14
Number Of Ingredients 7
Steps:
- Stir sour cream, mayonnaise, Seasoning Mix and red pepper in medium bowl until well blended. Stir in cheese, corn and chiles. Cover.
- Refrigerate 1 hour. Stir before serving. Serve with tortilla chips.
Nutrition Facts : Calories 119 Calories
HOT CORN DIP
This mixture of corn, diced tomatoes, cream cheese and spices is a great hot and easy appetizer. I crave it all the time!!!!! Serve it with tortilla chips.
Provided by Corinne Doubiago
Categories Appetizers and Snacks Spicy
Time 45m
Yield 48
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium baking dish, mix white corn, yellow corn, diced tomatoes with green chile peppers, cream cheese, chili powder, garlic powder and cilantro.
- Bake in the preheated oven 30 minutes, or until hot bubbly
Nutrition Facts : Calories 29.4 calories, Carbohydrate 3.3 g, Cholesterol 5.1 mg, Fat 1.7 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 1 g, Sodium 77.5 mg, Sugar 0.3 g
HOT CHILE CHEESE CORN DIP
This is a little different from other corn dips posted here. And this is the best one I have found. It comes from Anne Byrn's "What Can I Bring?" cookbook! Serve with tortilla chips or fritos scoops! Enjoy!
Provided by SarahBeth
Categories Cheese
Time 40m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Pre heat oven to 350°F.
- In a large mixing bowl combine all ingredients until well combined.
- Spoon into a 1 quart glass casserole dish
- Bake for 28-32 minutes until dip is hot bubbly and slightly browning on the top.
- Serve warm with chips.
Nutrition Facts : Calories 358.4, Fat 23.3, SaturatedFat 7.2, Cholesterol 34.3, Sodium 742.6, Carbohydrate 30.7, Fiber 2.8, Sugar 6, Protein 11.1
HOT CORN CHILE DIP
Provided by Ree Drummond : Food Network
Categories appetizer
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Heat a grill on medium heat. Grill the corn until lots of the kernels have color. Cut off the kernels and set aside.
- If serving immediately, preheat the oven to 350 degrees F.
- Melt the butter in a large skillet over medium-high heat. Add the garlic, jalapenos, onions and green and red bell peppers. Cook for a few minutes, until the peppers get great color on the outside. Add the chiles and stir for 30 seconds. Set aside.
- In a large bowl, combine 1 cup of the pepper-jack, the cream cheese, mayonnaise, sour cream and green onions and stir until combined. Add the reserved corn and veggie mixture and stir to combine thoroughly. Pour into a small baking dish. Bake immediately, or cover with foil and refrigerate up to 48 hours.
- Sprinkle the remaining 1/2 cup cheese over the top and bake until bubbly, 20 to 25 minutes. Serve with tortilla chips or pita crisps.
CHILI CORN DIP
This recipe came from friends who live in Australia. The unusual "Down Under" dip goes over big here in the Northeast!-Judy Ward, Centereach, New York
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 3 cups.
Number Of Ingredients 9
Steps:
- Place corn in a food processor; cover and process until coarsely chopped. In a large skillet, saute onion and chili powder in butter for 2 minutes or until onion is tender. Add corn and cheddar cheese; cook and stir until cheese is melted., Remove from the heat; stir in the bacon, sour cream and pepper. Serve warm with tortilla chips.
Nutrition Facts : Calories 142 calories, Fat 8g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 371mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.
BJ'S HOT CORN DIP
This recipe is a hot version of a classic corn dip, both in spice and temperature, that is very tasty indeed. It is a culmination of several variations and is my version 7, thus lending itself well to your creativity. Experiment with different corn, peppers, cheeses, etc. Serve with yellow or white tortilla chips. I hope you like it.
Provided by Brad J Hall
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 1h25m
Yield 20
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 5-quart casserole with cooking spray.
- Combine the canned yellow corn, mixed yellow and white corn, white shoepeg corn, and diced tomatoes in a large bowl.
- Beat the cream cheese, mayonnaise, sour cream, chili-garlic sauce, taco seasoning, and lime juice together in a separate large mixing bowl until smooth and creamy.
- Transfer the corn and tomatoes into the bowl containing the cream cheese dressing. Add the red onion, green onions, cilantro, and jalapeno pepper; stir until thoroughly combined. Fold the Cheddar cheese and Mexican-style cheese blend into the corn mixture until thoroughly combined; season with kosher salt and spoon into the prepared baking dish.
- Bake in the preheated oven for 25 minutes, stir and continue baking until the dip is hot and bubbling and the top is lightly browned, 20 to 25 more minutes. Cool for 15 minutes before serving.
Nutrition Facts : Calories 274.4 calories, Carbohydrate 17.1 g, Cholesterol 38 mg, Fat 20.8 g, Fiber 2 g, Protein 7.2 g, SaturatedFat 9 g, Sodium 894.6 mg, Sugar 2.4 g
HOT CORN CHILE DIP
I haven't tried this yet, but looks so good, I'm putting it here for safekeeping. Recipe courtesy Ree Drummond, from the show The Pioneer Woman, Episode: Make Ahead Marvels
Provided by Sharon123
Categories Cheese
Time 1h
Yield 6-8
Number Of Ingredients 14
Steps:
- Heat a grill on medium heat. Grill the corn until lots of the kernels have color. Cut off the kernels and set aside.
- If serving immediately, preheat the oven to 350 degrees F.
- Melt the butter in a large skillet over medium-high heat. Add the garlic, jalapenos, onions and green and red bell peppers. Cook for a few minutes, until the peppers get great color on the outside. Add the chiles and stir for 30 seconds. Set aside.
- In a large bowl, combine 1 cup of the pepper-jack, the cream cheese, mayonnaise, sour cream and green onions and stir until combined. Add the corn mixture and stir to combine thoroughly. Pour into a small baking dish. Bake immediately, or cover with foil and refrigerate up to 48 hours.
- Sprinkle the remaining 1/2 cup cheese over the top and bake until bubbly, 20 to 25 minutes. Serve with tortilla chips or pita crisps.
Nutrition Facts : Calories 446.5, Fat 34.1, SaturatedFat 17.2, Cholesterol 81.4, Sodium 896, Carbohydrate 27.4, Fiber 3.9, Sugar 8.8, Protein 12.3
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