Need an fabulous hot dip recipe? Then try our recipe for Cheesy Mexican Corn Dip. It's a guaranteed crowd pleaser!
What do I need ?
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp. oil
1 yellow onion, finely chopped
2 cups frozen corn
1/2 cup finely chopped red peppers
1 jalapeño pepper, seeded, finely chopped
2 cloves garlic, minced
1/3 cup Miracle Whip Original Spread
2 green onions, finely chopped
1/4 cup fresh cilantro, chopped
1 cup Kraft Shredded Medium Cheddar Cheese, divided
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How do I make it ?
Heat oven to 350ºF.
Heat oil in large skillet on medium heat. Add yellow onions; cook and stir 5 min. or until crisp-tender. Add corn, peppers and garlic; cook and stir 5 min. or until peppers are crisp-tender.
Remove from heat; stir in Miracle Whip, green onions, cilantro and 1/2 cup cheese. Spoon into 8-inch-square baking dish sprayed with cooking spray; top with remaining cheese.
Bake 15 min. or until dip is heated through and cheese is melted.
Kraft Kitchen Tips!
Serve with tortilla chips.
For extra heat, do not seed the jalapeño pepper before using as directed.
Dip ingredients can be mixed together ahead of time. Refrigerate up to 24 hours before baking as directed, increasing the baking time to 20 min. if necessary until dip is heated through and cheese is melted.
Calories From Fat
% Daily Value
Total fat 2.5 g
Saturated fat 1 g
Cholesterol 5 mg
Sodium 55 mg
Total carbohydrate 4 g
Dietary fibre 0 g
Sugars 1 g
Protein 1 g
24 servings, 2 Tbsp. (30 mL) dip each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.