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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
  • Total Time
    Prep: 10 min. Bake: 30 min.
  • Makes
    4 cups

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 shredded cheddar cheese
  • 1 round loaf (1 pound) Italian bread
  • 1 teaspoon minced fresh cilantro

Directions

  • In a large 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.
Nutrition Facts
1/4 cup: 193 calories, 9g fat (5g saturated fat), 24mg cholesterol, 449mg sodium, 22g carbohydrate (2g sugars, 2g fiber), 6g protein.

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