Best Hot And Spicy Corn Dip Recipes

SPICY AND HOT CORN DIP

Spicy and Hot Corn Dip image

Spice it up with our Spicy and Hot Corn Dip! With cheese and pickled jalapeño peppers, this hot corn dip is ready to start the party in 30 minutes.

Provided by My Food and Family

Categories Peppers

Time 30m

Yield 24 servings (dip only), 2 Tbsp. each

Number Of Ingredients 6

Ingredients

2 cups frozen corn, thawed, well drained
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1 large tomato, chopped
1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
1 Tbsp. finely chopped pickled jalapeño peppers
1/4 tsp. chili powder

Steps:

Heat oven to 350°F.
Mix all ingredients except chili powder until blended.
Spread onto bottom of 9-inch pie plate sprayed with cooking spray; sprinkle with chili powder.
Bake 20 min. or until dip is heated through and top is golden brown.

Nutrition Facts : Calories 45, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 70 mg, Carbohydrate 4 g, Fiber 0 g, Sugar 1 g, Protein 2 g

HOT AND SPICY CORN DIP

Hot and Spicy Corn Dip image

This is always requested @ family and friend gatherings. The "Hot" part is that it is hot out of the oven. With yummy melted cheese and black olives on top; just grab a tortilla chip and Go! Note: If I do not have time for chopped red pepper I substitute Mexicorn for the whole kernel corn. If you have fresh corn; OH MY Goodness! You can leave out the chopped Jalapeno Pepper or kick it up a notch w/ Pepper Jack cheese!

Provided by Cindy Smith Bryson @cindyluhooskitchen

Categories Cheese Appetizers

Number Of Ingredients 9

Ingredients

1 can(s) (15 1/4 ounces) whole kernel corn, drained
2 cup(s) (4 ounces each) chopped green chilies, drained
1/2 cup(s) sweet red pepper, chopped
1 cup(s) (4 ounces) shredded monterey jack cheese
2 tablespoon(s) jalapeno pepper, chopped
1 cup(s) good quality mayonnaise
1/2 cup(s) parmesan cheese, grated
2 tablespoon(s) ripe olives, sliced (i use a small can; all of them!)
- tortilla chips for dipping

Steps:

Preheat oven to 350 degrees F. In a large bowl, combine the corn, chilies, red pepper, Monterey Jack cheese, and Jalapeno Pepper. Stir in mayonnaise and parmesan cheese.
Turn into an ungreased 2 QT baking dish. Cover and bake @ 350 for 30 minutes or until heated through. NOTE: When in a hurry, I have microwaved until bubbly and heated through.
Sprinkle with olives. Serve hot with Tortilla chips.