Try this Hot Corn Dip with Crispy Tortilla Chips recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 F.
Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and pepper, Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Transfer to a bowl. Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring for 2 minutes or until the vegetables are softened. Transfer to the bowl with the corn. Add the mayo, 1/2 of the monterey jack and 1/2 of the cheddar, and the cayenne and mix well. Pour into an 8-inch square baking dish and sprinkle the remaining cheese on top. Bake until bubbly and golden brown. 10-12 minutes. Serve hot with chips.
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Serving Size: 1 Serving (1044g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1638 | ||
Calories from Fat: 918 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 102g | 136 % | |
Saturated Fat 61.3g | 306 % | |
Monounsaturated Fat 28.4g | ||
Polyunsanturated Fat 6.2g | ||
Cholesterol 281.1mg | 86 % | |
Sodium 1406.6mg | 49 % | |
Potassium 2156.6mg | 57 % | |
Total Carbohydrate 124.6g | 37 % | |
Dietary Fiber 20.1g | 80 % | |
Sugars, other 104.5g | ||
Protein 76.5g | 109 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1638
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