Southwest Corn & Green Chili Dip
Created by BakinBaby on November 3, 2015
- Servings: 15
- Prep Time: 15m
- Cook Time: 0m
- Recipe #21619
Ingredients
- 2 cans (11 ounce) whole kernel corn (mixed with chopped peppers, drained)
- 7 ounces green chilies (diced)
- 6 ounces jalapeno peppers (chopped or drained-reserve juice)
- 1/2 cup chopped green onion
- 1/4 cup red bell pepper (chopped)
- 1 cup mayonnaise
- 1 cup sour cream
- 1 teaspoon fresh ground pepper
- 1 garlic clove (minced)
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/4 teaspoon cayenne pepper (IF DESIRED)
How to Make
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Step 1: Combine ingredients, do a taste test, if it needs more spice, add 1 teaspoons of the jalapeno juice or if you really like it hot, add 1/4 teaspoons cayenne pepper or more jalapenos.
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Step 2: Flavor is better if allowed to set overnight or up to two days.
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Step 3: Serve with corn chips.
Nutritional Facts
- Serving Size: 1 (97.2 g)
- Calories 192.9
- Total Fat - 8.3 g
- Saturated Fat - 3.6 g
- Cholesterol - 17.8 mg
- Sodium - 414.6 mg
- Total Carbohydrate - 23.4 g
- Dietary Fiber - 3.3 g
- Sugars - 1.9 g
- Protein - 6.9 g
- Calcium - 171.5 mg
- Iron - 0.3 mg
- Vitamin C - 6.7 mg
- Thiamin - 0.1 mg