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Cheesy Hot Corn Dip
The very best four cheese hot corn dip recipe flavored with jalapeño is a showstopper appetizer served with corn chips
Course
Appetizer
Cuisine
American
Keyword
Corn dip, Corn dip recipe, Hot corn dip
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
8
Calories
221
kcal
Author
Alida Ryder
Ingredients
3
cups
corn
250
g (½lb)
cream cheese
room temperature
1
cup
mozzarella
grated
1
cup
cheddar cheese
grated
½
cup
Parmesan cheese
grated
1
tsp
garlic
crushed
½
tsp
chilli flakes
1
jalapeno
finely chopped
2
tbsp
chives
finely chopped
1
tsp
dried oregano
½
tsp
pepper
salt
to taste
Instructions
Preheat the oven to 180°C/350°F.
Start by combining the corn, room temperature cream cheese, grated cheeses, jalapeño, garlic, chilli and herbs.
Season to taste with salt and pepper in a large bowl. Stir until mixed.
Transfer the dip mixture to a baking dish or skillet then top with a little extra grated mozzarella.
Place the dip in the oven and allow to bake for 15 minutes until golden brown and bubbling.
Remove from the oven and allow to cool for 10 minutes. Garnish with fresh cilantro/coriander and sliced jalapenos.
Serve the hot corn dip with corn chips, tortilla chips or slices of baguette.
Nutrition
Calories:
221
kcal
|
Carbohydrates:
18
g
|
Protein:
15
g
|
Fat:
11
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
35
mg
|
Sodium:
414
mg
|
Potassium:
285
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
637
IU
|
Vitamin C:
6
mg
|
Calcium:
342
mg
|
Iron:
1
mg