Green Chili and Corn Dip

Green Chili and Corn Dip

sal

"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

30 m servings 65 cals
Serving size has been adjusted!
Original recipe yields 32 servings

Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

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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 add...

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 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....

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. ...

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