Spice it up with our Spicy and Hot Corn Dip! With cheese and pickled jalapeño peppers, this hot corn dip is ready to start the party in 30 minutes.
What You Need
Original recipe yields 24 servings
2 cups frozen corn, thawed, well drained
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1 large tomato, chopped
1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
1 Tbsp. finely chopped pickled jalapeño peppers
1/4 tsp. chili powder
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Let's 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.
Substitute 2 sliced green onions for the chopped jalapeño peppers.
Serve with assorted cut-up fresh vegetables and baked tortilla chips.
Calories From Fat
% Daily Value*
Total Fat 2.5g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
24 servings (dip only), 2 Tbsp. 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.