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Nutrition Facts

  • One serving:
  • (1/4 cup)
  • Calories:
  • 193
  • Fat:
  • 9 g
  • Saturated Fat:
  • 5 g
  • Cholesterol:
  • 24 mg
  • Sodium:
  • 449 mg
  • Carbohydrate:
  • 22 g
  • Fiber:
  • 2 g
  • Protein:
  • 6 g

Zesty Corn Dip

This dip is zippy and delicious! I especially like it with Hawaiian bread. . .the hint of sweetness compliments the "heat" from the cayenne pepper. —Lisa Leaper-Shuck Worthington, Ohio

SERVINGS

 16

CATEGORY

 Appetizer

METHOD

 Baked

PREP

 10 min.

COOK

 30 min.

TOTAL

 40 min.

INGREDIENTS

  • 1 package (8 ounces) cream cheese, softened
  • 2 tablespoons sour cream
  • 1/2 to 1 teaspoon cayenne pepper
  • 1/2 to 1 teaspoon ground cumin
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (11 ounces) white corn, drained
  • 1 can (10 ounces) diced tomatoes and green chilies, drained
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 round loaf (1 pound) Italian bread
  • 1 teaspoon minced fresh cilantro

DIRECTIONS

In a large mixing bowl, beat the cream cheese, sour cream, cayenne and cumin until smooth. Stir in the corn, tomatoes and cheese.
    Transfer to an ungreased 3-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
    Cut a 1-1/2-in. slice off top of bread. Carefully hollow out loaf, leaving a 1/2-in. shell. Cube removed bread and bread top. Cool dip for 2-3 minutes; spoon into bread shell. Sprinkle with cilantro. Serve warm with bread cubes. Yield: 4 cups.

Printed from tasteofhome.com Sep 6, 2008

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