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Comida Kraft
Recipe Box

Corn and Bacon Cheddar Dip

Prep Time
15
min.
Total Time
27
min.
Servings

28 servings, 2 Tbsp. each

What You Need

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Make It

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  • Heat oven to 425ºF.
  • Reserve 1/3 cup shredded cheese and 1 Tbsp. onions for later use.
  • Mix cream cheese, sour cream and barbecue sauce in medium bowl until blended. Add corn, jalapeño peppers and black pepper; mix well.
  • Spoon into shallow baking dish sprayed with cooking spray.
  • Bake 10 to 12 min. or until heated through.
  • Top with reserved cheese and onions; bake 5 min. or until cheese is melted.

Keeping it Safe

Hot dips should be discarded after sitting at room temperature for 2 hours or longer.

Special Extra

Save the seeds from the jalapeño pepper and add them to the dip. Or if you like it really fiery, no need to seed the pepper at all - simply slice off the stems, then chop the peppers with the membranes and seeds.

Servings

  • 28 servings, 2 Tbsp. each

Nutritional Information

Serving Size 28 servings, 2 Tbsp. each
AMOUNT PER SERVING
Calories 60
Total fat 4.5g
Saturated fat 3g
Cholesterol 15mg
Sodium 85mg
Carbohydrate 2g
Dietary fiber 0g
Sugars 1g
Protein 2g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 0 %DV

* 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.

Ratings & Reviews

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