When it comes to easy appetizers, you can't go wrong with this Easy Hot 'n Spicy Corn Dip. Flavoured with jalapeño cream cheese, shredded MEXICANA cheese, tomatoes and a hint of chili powder, this corn dip is irresistible. And for added convenience, it can be ready in just 30 minutes.
What do I need ?
Original recipe yields 20 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 cup Philadelphia Jalapeño Cream Cheese Product
1/2 cup Cracker Barrel Shredded Creamy Mexicana Cheese
1-1/2 cups frozen corn, thawed, well drained
1 large tomato, seeded, chopped
1/4 tsp. chili powder
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How do I make it ?
Heat oven to 350°F.
Mix cream cheese product and shredded cheese in medium bowl until blended. Add corn and tomatoes; mix well.
Spread onto bottom of small cast-iron skillet; sprinkle with chili powder.
Bake 20 min. or until heated through.
Kraft Kitchen Tips!
To prevent the baked dip from sticking to the cast-iron skillet, be sure to use a well-seasoned skillet. If you don't have a cast-iron skillet, you can use a regular small skillet sprayed with cooking spray instead.
Serve with assorted cut-up fresh vegetables and/or baked tortilla chips.
Calories From Fat
% Daily Value
Fat 2.5 g
Saturated fat 1.5 g
Cholesterol 10 mg
Sodium 90 mg
Carbohydrate 4 g
Fibre 0 g
Sugars 2 g
Protein 2 g
20 servings, 2 Tbsp. (30 mL) 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.