Roberts Corn Dip

GooseberryPatch's picture

Dec. 14, 2012

Creamy, cheesy, and a little bit spicy, this delicious appetizer is a must-have at all of our Gooseberry Patch parties!

Ingredients

Sweet corn and diced peppers 33 Ounce , canned (Drained)
Green chiles 7 Ounce , chopped (canned)
Jalapenos 6 Ounce , canned (drained and reserve liquid)
Green onion 1/2 Cup (8 tbs) , chopped
Mayonnaise 1 Cup (16 tbs)
Sour cream 1 Cup (16 tbs)
Pepper powder 1 Teaspoon
Garlic powder 1/2 Teaspoon
Sharp cheddar cheese 16 Ounce , shredded
For serving
Corn chips 2 Packet

Directions

MAKING

1. In a bowl, put together sweet corn and diced peppers with green chiles and jalapenos, mix well.

2. Add in green onion, mayonnaise, sour cream, pepper, garlic powder and cheese, and stir well until combined.

3. Add little reserved jalapeno liquid and mix well.

SERVING

4. Serve Roberts corn dip with corn chips.

TIPS

Jalapeno liquid is optional, you can add more if needed, or you can remove if desired.

Recipe Summary

Difficulty Level: Easy
Servings: 24

Nutrition Facts

Serving size

Calories 301Calories from Fat 129

 % Daily Value*

Total Fat 15 g23.1%

Saturated Fat 5 g25%

Trans Fat 0 g

Cholesterol

Sodium 346 mg14.42%

Total Carbohydrates 35 g11.7%

Dietary Fiber 1 g4%

Sugars 14 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet