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
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT