Zesty Corn Dip Recipe
Zesty Corn Dip Recipe photo by Taste of Home

Zesty Corn Dip Recipe

Publisher Photo
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
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:16 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 16 servings

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

Nutritional Facts

1 serving (1/4 cup) equals 193 calories, 9 g fat (5 g saturated fat), 24 mg cholesterol, 449 mg sodium, 22 g carbohydrate, 2 g fiber, 6 g protein.

Directions

  1. In a large bowl, beat the cream cheese, sour cream, cayenne and cumin until smooth. Stir in the corn, tomatoes and cheese.
  2. Transfer to an ungreased 3-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
  3. 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.
Originally published as Zesty Corn Dip in Taste of Home February/March 2007, p59

Nutritional Facts

1 serving (1/4 cup) equals 193 calories, 9 g fat (5 g saturated fat), 24 mg cholesterol, 449 mg sodium, 22 g carbohydrate, 2 g fiber, 6 g protein.

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Zesty Corn Dip

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
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2 Star
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1 Star
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MY REVIEW
Reviewed Aug. 24, 2014

"Used frozen corn instead of canned and 1 t. of each cayenne and cumin. Also, stirred about 1 T. minced cilantro into dip after cooking. Served with tortilla chips. We loved it!"

MY REVIEW
Reviewed Jun. 22, 2014

"I have made this dip for many parties and everyone always asks for the recipe! I use only one can of corn and substitute a can of beans (usually cannellini beans) for the second can of corn."

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