Green Chili and Corn Dip Recipe - Allrecipes.com
Green Chili and Corn Dip Recipe
  • READY IN 30 mins

Green Chili and Corn Dip

Recipe by  

"A fondue dish is the perfect way to keep this thick, cheesy dip warm and melted. Corn, green chile peppers and tomato chunks make for a rich, spicy and satisfying accompaniment to tortilla chips."

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Ingredients Edit and Save

Original recipe makes 4 cups Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  1. In a medium saucepan over medium heat, mix tomatoes, corn, milk and flour. Cook and stir until thick and bubbly, about 10 minutes. Gradually blend in Cheddar cheese and diced green chile peppers. Continue cooking until cheese has melted, about 10 minutes. Serve warm.
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Reviews More Reviews

Jan 25, 2004

This recipe needed a lot of tweaking! It contains way too much flour. I did get a good idea from the base of the recipe. I used Rotel tomatoes, not drained, and 1/2 cup sour cream. I also added some garlic powder and cumin. Then used 1/2 Monterey Jack cheese and 1/2 sharp cheddar along with an additional can of green chili peppers. Keep on low heat and do not allow to boil.

 
Jan 25, 2004

I found this dip to be very bland & pastey.I had added chili powder & garlic after tasting it but it still had a weird thick pastey texture.Maybe it would be better with salsa mixed into it but I wouldn't waste the ingredients to try it again.

 

4 Ratings

Nov 05, 2007

I Really Didn't think This Recipe Was Bad (And Everyone I Work With LOVED It), But I Used It More As A Guideline. I Doubled The Tomatoes, Chilies, & Corn. I Only Used About A TBL Of Flour Too. Also Added Some Oregano & Cayanne Pepper In The First Step. Next Time I Think I'll Try Using Salsa... It'll Probably Be More Like Salsa Con Queso Then.

 
Jan 22, 2012

This recipe needs a lot of help. I used fresh roma tomatoes since the recipe did not specify canned or not. I also used fresh hatch green chili also, that I sauteed until skin started to brown. I then added tomatoes and corn. I increased corn to 1/2 cup. I then used 1 cup milk (I did start at 1/4 cup but it was pasty and added more to get a good consistency) to 1/4 cup flour and cooked until thickened and then added 8oz cheese. If you like things extra cheezy add the other 8oz. I then tasted the dip and it was pretty bland so I added, onion powder, garlic powder, cayenne pepper and fresh ground pepper. Fresh cilantro would be a good addition also.

 

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Nutrition

  • Calories
  • 65 kcal
  • 3%
  • Carbohydrates
  • 1.9 g
  • < 1%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 4.7 g
  • 7%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 149 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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