Spicy Mexican Cream Cheese Dip

  4.5 – 2 reviews  • Cheese Dips and Spreads Recipes

Cranberry pumpkin bread that is flavorful, tender, and tart. Good for snacks at any time and lunch boxes!

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 24
Yield: 24 servings

Ingredients

  1. cooking spray
  2. 2 (16 ounce) packages frozen corn
  3. 2 (8 ounce) packages cream cheese, softened
  4. 2 cups shredded Mexican-blend cheese
  5. 2 (4 ounce) cans diced jalapeno peppers
  6. 6 slices bacon, or more to taste
  7. 2 cups shredded Parmesan cheese

Instructions

  1. Preheat the oven to 400 degrees F (200 degrees C). Spray a 9×13-inch baking dish with cooking spray.
  2. Combine corn, cream cheese, Mexican-blend cheese, and jalapeno peppers in a bowl; mix until thoroughly combined. Transfer to the prepared baking dish.
  3. Bake in the preheated oven for 20 minutes.
  4. Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.
  5. Remove dip from the oven. Top with chopped bacon and shredded Parmesan cheese. Return to the oven and bake until cheese has melted, about 10 more minutes.

Nutrition Facts

Calories 174 kcal
Carbohydrate 9 g
Cholesterol 36 mg
Dietary Fiber 1 g
Protein 8 g
Saturated Fat 8 g
Sodium 435 mg
Sugars 2 g
Fat 12 g
Unsaturated Fat 0 g

Reviews

Ian Marquez
It is very good, but not easy as a dip probably because I used Tex-Mex cheese instead of Mexican chees. I did not use jalapenos and substituted cayenne papper.
Lynn Gonzales
I halved the recipe and made pretty much as written. The only difference was my bag of frozen corn was 12oz not 16 oz. I could not find a 16oz bag. My family devoured this dip I will be making it again.

 

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