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9Ingredients
10Minutes
280Calories
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Ingredients
US|METRIC
3 SERVINGS
- 1/2 lb. yellow corn (frozen white and)
- 1/2 can Ro-Tel Diced Tomatoes & Green Chilies (drained. Plus a tablespoon for garnish)
- 4 oz. cream cheese (cut into small pieces and softened to room temperature)
- 1/4 tsp. chili powder
- 1/4 tsp. garlic powder
- salt (to taste)
- 1/2 cup shredded cheddar cheese
- chopped cilantro (freshly)
- green onions (freshly chopped)
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories280Calories from Fat180 |
% DAILY VALUE |
Total Fat20g31% |
Saturated Fat11g55% |
Trans Fat |
Cholesterol60mg20% |
Sodium510mg21% |
Potassium320mg9% |
Protein10g |
Calories from Fat180 |
% DAILY VALUE |
Total Carbohydrate17g6% |
Dietary Fiber3g12% |
Sugars4g |
Vitamin A20% |
Vitamin C15% |
Calcium20% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(11)
Zip 7 years ago
This is a really delicious dip. I have made it a few times now and it is always popular. I add a few drops of hot sauce to spice it up a bit.
Chandler 7 years ago
This was a wonderfully delicious recipe. You can also use canned corn if you don't have frozen. Just drain most of the juice first, but leave a little in the skillet.
Heather Robinson 8 years ago
I ate all of it( in a couple of sittings of course). Good, reminded me of a jalapeño corn casserole my family makes. Needs more kick, try adding some jalapeños or more spice.
Renee 8 years ago
This dip was good - I made it while camping and my 3 kids demolished it. I did add the entire can of tomatoes because I didn't want half a can left over. I would make this again.