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