This Hot and Spicy Corn Dip reminds some people of corn chowder. It gets its creaminess from the cream cheese and shredded cheese.
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.
2 cups frozen corn, thawed, well drained
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1 large tomato, chopped
1/2 cup Cracker Barrel Shredded Tex Mex Cheese
1 Tbsp. finely chopped pickled jalapeño peppers
1/4 tsp. chili powder
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How do I make it ?
Heat oven to 350°F.
Mix all ingredients except chili powder until blended.
Spread onto bottom of 9-inch pie plate sprayed with cooking spray; sprinkle with chili powder.
Bake 20 min. or until dip is heated through and top is golden brown.
Kraft Kitchen Tips!
Substitute 2 sliced green onions for the chopped jalapeño peppers.
Serve with assorted cut-up fresh vegetables and tortilla chips.
Calories From Fat
% Daily Value
Fat 4 g
Saturated fat 2.5 g
Cholesterol 15 mg
Sodium 60 mg
Carbohydrate 3 g
Fibre 0 g
Sugars 1 g
Protein 2 g
24 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.