Fiesta Corn Dip Recipe

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I first came across this recipe at a friend's bridge party. To give it a little more flair, I added the cilantro and olives. —Shirley Herring, Conroe, Texas
TOTAL TIME: Prep: 5 min. + chilling
MAKES:44 servings
TOTAL TIME: Prep: 5 min. + chilling
MAKES: 44 servings

Ingredients

  • 2 cups (16 ounces) sour cream
  • 1/2 cup mayonnaise
  • 2 cans (11 ounces each) Mexicorn, drained
  • 2-1/2 cups (10 ounces) shredded cheddar cheese
  • 4 green onions, chopped
  • 1/4 cup diced canned jalapeno peppers, drained
  • 2 tablespoons chopped ripe olives
  • 2 tablespoons minced fresh cilantro
  • Corn chips

Nutritional Facts

1 serving (2 tablespoons) equals 68 calories, 6 g fat (3 g saturated fat), 15 mg cholesterol, 104 mg sodium, 2 g carbohydrate, trace fiber, 2 g protein.

Directions

  1. In a bowl, combine the first eight ingredients. Cover and refrigerate for at least 2 hours. Serve with corn chips. Yield: 5-1/2 cups.
Originally published as Fiesta Corn Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p31

Nutritional Facts

1 serving (2 tablespoons) equals 68 calories, 6 g fat (3 g saturated fat), 15 mg cholesterol, 104 mg sodium, 2 g carbohydrate, trace fiber, 2 g protein.

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Fiesta Corn Dip

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed May. 18, 2012

"A favorite of my family and friends."

MY REVIEW
Reviewed May. 28, 2010

"This is an excellent change from the mundain same types of dips. The only changes I make are fresh jalapenos and a can of chopped green chiles."

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