Description
Jalapeños, sweet corn, and monterey jack cheese in one hot skillet of dip. Chips welcome here.
Ingredients
Scale
- 4 ounces softened cream cheese
- 1/2 cup sour cream
- 11 ounce can sweet corn niblets
- 1–2 jalapeños finely minced (I used one and a half)
- 1 green onion finely chopped
- 1 cup monterey jack cheese, shredded (from a block)
- 1/2 teaspoon Lawry’s seasoned salt
- dash of cayenne pepper
- dash of hot sauce (optional)
Instructions
- Preheat oven to 400 degrees.
- Mix together softened cream cheese and sour cream in a large bowl. Drain corn and let dry on a paper towel to remove excess water.
- Add corn, jalapeño, green onion, cheese, salt and pepper and mix to combine.
- Pour into a baking dish, and bake for 20 minutes.
Nutrition
- Serving Size: 1 Serving
- Calories: 170
- Sugar: 3.1g
- Sodium: 231mg
- Fat: 13g
- Saturated Fat: 7.1g
- Unsaturated Fat: 4g
- Trans Fat: 0.1g
- Carbohydrates: 10g
- Fiber: 1.1g
- Protein: 6.1g
- Cholesterol: 35mg