RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4643
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| Recipe Name: |
Hot Corn Dip - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
Mexican |
Kosher for Passover: |
No |
| Preparation Time: |
5.00
Minutes |
Number of Servings: |
12 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
12 |
| Cooking Time: |
40.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$2.89
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
9x13-inch baking dish |
| Suggested Sides: |
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| Comments: |
I made this dip recently for a 'Girls’ Night In.' Every now and then a group of my girlfriends and I get together and watch our favorite television show, or watch chick flicks -- insert your favorite movie here. My favorite tearjerker chick flicks are Steel Magnolias, Return to Me, and Message in a Bottle. We keep this dip warming in a slow cooker and snack on it all evening. Corn chips make this dip divine!
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Ingredients:
1 Cup mayonnaise
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Directions:
Preheat the oven and grease a 9x13x2-inch glass casserole dish.
In a medium bowl, mix the corn, chiles, cheeses, mayonnaise and cumin until fully combined. Spread the mixture in the prepared casserole dish and bake, uncovered, for 30 to 40 minutes, or until bubbly around the edges.
Serve the dip warm from the oven with corn chips. |
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| Nutrition per Serving: |
| Calories: |
1942 |
Total Carbs: |
355.6 |
Net Carbs: |
258.6 |
| Cholesterol: |
0.0 |
Fat: |
32.3 |
Protein: |
64.64 |
| Fiber: |
97.01 |
Sodium: |
9999.99 |
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