GREEN CHILI AND CORN DIP
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.
Provided by sal
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 30m
Yield 32
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 64.6 calories, Carbohydrate 1.9 g, Cholesterol 14.9 mg, Fat 4.7 g, Fiber 0.2 g, Protein 3.8 g, SaturatedFat 3 g, Sodium 148.7 mg, Sugar 0.6 g
CREAMY CORN AND CHILE DIP
Provided by Trisha Yearwood
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Cut the kernels from the corn. Cut 2 thin rounds of the Fresno chile and reserve them for garnish. Seed the remaining chile, if desired, then finely chop it.
- Heat the butter in a medium skillet over medium heat. Add the scallion whites and garlic and cook, stirring occasionally, until softened, about 2 minutes Add the corn and cook, stirring occasionally, until crisp tender, about 6 minutes. Add the heavy cream and chopped chili and simmer, stirring occasionally, until thickened, about 2 minutes. Stir in the cream cheese until melted, then remove from the heat and season with salt to taste. Transfer to a serving bowl and top with the scallion greens and the chile slices. Serve hot or at room temperature with tortilla chips for dipping.
HOT CORN DIP
Steps:
- Preheat the oven to 350 degrees F. Grease a 9- 13- by 2-inch casserole dish. In a medium bowl, mix the corn, chiles, cheeses and mayonnaise until fully combined. Spread the mixture in the prepared casserole dish and bake, uncovered, until bubbly around the edges, 30 to 40 minutes. Serve the dip warm from the oven with corn chips.
HOT CORN CHILE DIP
I haven't tried this yet, but looks so good, I'm putting it here for safekeeping. Recipe courtesy Ree Drummond, from the show The Pioneer Woman, Episode: Make Ahead Marvels
Provided by Sharon123
Categories Cheese
Time 1h
Yield 6-8
Number Of Ingredients 14
Steps:
- Heat a grill on medium heat. Grill the corn until lots of the kernels have color. Cut off the kernels and set aside.
- If serving immediately, preheat the oven to 350 degrees F.
- Melt the butter in a large skillet over medium-high heat. Add the garlic, jalapenos, onions and green and red bell peppers. Cook for a few minutes, until the peppers get great color on the outside. Add the chiles and stir for 30 seconds. Set aside.
- In a large bowl, combine 1 cup of the pepper-jack, the cream cheese, mayonnaise, sour cream and green onions and stir until combined. Add the corn mixture and stir to combine thoroughly. Pour into a small baking dish. Bake immediately, or cover with foil and refrigerate up to 48 hours.
- Sprinkle the remaining 1/2 cup cheese over the top and bake until bubbly, 20 to 25 minutes. Serve with tortilla chips or pita crisps.
Nutrition Facts : Calories 446.5, Fat 34.1, SaturatedFat 17.2, Cholesterol 81.4, Sodium 896, Carbohydrate 27.4, Fiber 3.9, Sugar 8.8, Protein 12.3
HOT CHILE CHEESE CORN DIP
This is a little different from other corn dips posted here. And this is the best one I have found. It comes from Anne Byrn's "What Can I Bring?" cookbook! Serve with tortilla chips or fritos scoops! Enjoy!
Provided by SarahBeth
Categories Cheese
Time 40m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Pre heat oven to 350°F.
- In a large mixing bowl combine all ingredients until well combined.
- Spoon into a 1 quart glass casserole dish
- Bake for 28-32 minutes until dip is hot bubbly and slightly browning on the top.
- Serve warm with chips.
Nutrition Facts : Calories 358.4, Fat 23.3, SaturatedFat 7.2, Cholesterol 34.3, Sodium 742.6, Carbohydrate 30.7, Fiber 2.8, Sugar 6, Protein 11.1
CHILI CORN DIP
This recipe came from friends who live in Australia. The unusual "Down Under" dip goes over big here in the Northeast!-Judy Ward, Centereach, New York
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 3 cups.
Number Of Ingredients 9
Steps:
- Place corn in a food processor; cover and process until coarsely chopped. In a large skillet, saute onion and chili powder in butter for 2 minutes or until onion is tender. Add corn and cheddar cheese; cook and stir until cheese is melted., Remove from the heat; stir in the bacon, sour cream and pepper. Serve warm with tortilla chips.
Nutrition Facts : Calories 142 calories, Fat 8g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 371mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.
SOUTHWEST CORN & GREEN CHILI DIP
Canned corn,green chilies,jalapenos,green onions, mayo and sour cream. So.... easy. I found this is the Almost Homemade Gooseberry Cookbook, submitted by C.Snodgrass in Rolla, Mo. So easy, and so good. I have made a few Bakinbaby adjustments.
Provided by BakinBaby
Categories Cheese
Time 15m
Yield 3 cups
Number Of Ingredients 11
Steps:
- Combine ingredients, do a taste test, if it needs more spice, add 1 teaspoons of the jalapeno juice or if you really like it hot, add 1/4 teaspoons cayenne pepper or more jalapenos.
- Flavor is better if allowed to set overnight or up to two days.
- Serve with corn chips.
HOT GREEN CHILE CORN DIP
This is a wonderful appetizer. I only fix it for large gatherings so I won't eat too much of it. You'll love it. I also usually double it because everyone else loves it too.
Provided by MRIKEL
Categories Hot Cheese Dips
Time 40m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix corn, green chilies, Monterey Jack cheese, mayonnaise, and Parmesan cheese in a 2-quart baking dish.
- Bake in preheated oven until the cheese is melted and the dip is hot in the center, about 30 minutes. Top with olives to serve.
Nutrition Facts : Calories 336.9 calories, Carbohydrate 13.5 g, Cholesterol 27.4 mg, Fat 29.6 g, Fiber 1.8 g, Protein 7.4 g, SaturatedFat 7.1 g, Sodium 917.9 mg, Sugar 2.9 g
CORN FRITTERS WITH GREEN CHILE BUTTERMILK DIP
Make and share this Corn Fritters With Green Chile Buttermilk Dip recipe from Food.com.
Provided by AmyThielen
Categories Corn
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- For the buttermilk dip, heat the olive oil and the frying peppers in a small skillet over medium-low heat, seasoning them with ¼ teaspoon salt. Cook the peppers slowly, turning them often, until they are tender at the stem, about 15 minutes.
- Pinch out the pepper stems and most of the seeds, and put the peppers in a blender. Add the olive oil from the skillet and the garlic, buttermilk, sour cream, sugar, basil, lemon juice, and ½ teaspoon salt. Process until smooth. Pour into a bowl for serving. (This sauce can be made a few hours ahead and kept refrigerated.).
- For the fritters, heat the 4 cups oil to 370°F While the oil is heating, shuck the corn, cut the kernels shallowly off the cobs, and then scrape the rest of the pulp with the back of the knife. Measure out 2 cups of kernels and pulp.
- In a medium bowl, sift together the flour, baking powder, and 1 teaspoon salt. In a large bowl, whisk together the egg whites, beer, remaining tablespoon of canola oil, tarragon, lemon zest, and reserved corn. Add the flour mixture and whisk quickly to combine. (Don't overmix-a few lumps are okay.).
- Working in batches, drop the fritter mixture by the teaspoonful into the hot oil. Cook until dark golden brown, about 3 minutes. Drain well on paper towels and serve with the buttermilk dip.
Nutrition Facts : Calories 182.7, Fat 7.6, SaturatedFat 1.6, Cholesterol 4.3, Sodium 175.1, Carbohydrate 24.5, Fiber 1.9, Sugar 3.9, Protein 5.1
"5 THINGS" HOT MEXICAN GREEN CHILE DIP
I take this dip to almost every gathering I go to.....and have never had to haul any of it home! It's never had a real name, but when people ask what's in it?/how do you make it?, the response is always the same: "It's so easy. Five things and stir!". You can actually add additional items like diced jalapenos, sliced black olives, etc to make it your own.....but the basic recipe is always a hit! I use the extra hot Rotel to kick it up, but for those who prefer milder flavor, you can use the regular or even 'mild' Rotel. I DO highly recommend Rotel (rather than any other brand of diced tomatoes w/chilis)...there's just something about the flavor that's very unique. Enjoy!
Provided by FolkDiva
Categories Cheese
Time 40m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- In mixing bowl, first combine the sour cream and vegetable soup mix.
- Then drain the excess liquid off of the Rotel and green chiles and stir both cans in with the sour cream mixture. (tip -- don't fuss over the draining, just what pours out of the can easily).
- Lastly, add 2 cups of the cheese and stir everything together.
- Pour mixture into a 10" round baking dish, top with additional 1/2 cup or more of cheese. (Remember you will be serving this in what you cook it in: I always use a round, stoneware baking dish, but a deep dish pie plate or smaller ceramic casserole dish would work as well!).
- Bake for 30 minutes (or until top is golden and bubbly).
- Allow the dish to cool for at least 20 minutes before serving with your favorite tortilla or corn chips. Happy dipping!
Nutrition Facts : Calories 377.8, Fat 31.8, SaturatedFat 19.3, Cholesterol 91.1, Sodium 1245.4, Carbohydrate 9.8, Fiber 0.5, Sugar 3.9, Protein 14.7
CREAMY GREEN CHILE DIP
I got this from a cracker box. I haven't made it yet, but how can you go wrong with chile LOL? Cooking time is chilling time.
Provided by smellyvegetarian
Categories Low Cholesterol
Time 2h5m
Yield 20 2 T servings, 20 serving(s)
Number Of Ingredients 3
Steps:
- In a medium bowl stir together all the ingredients and mix well.
- Cover and refrigerate at least 2 hours.
- Serve withwheat crackers, pita chips, or veggies.
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