Dip into our VELVEETA Southwestern Corn Dip recipe! Party guests will love this corn dip recipe with its creaminess and Southwestern jalapeño kick.
What You Need
Original recipe yields 28 servings
1 lb. (16 oz.) VELVEETA, cut into 1/2-inch cubes
1 can (11 oz.) corn with red and green bell peppers, drained
3 jalapeño peppers, seeded, minced
1 red onion, finely chopped
1/2 cup cilantro, finely chopped
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
Mix VELVEETA and corn in large microwaveable bowl.
Microwave on HIGH 5 min. or until VELVEETA is completely melted, stirring after 3 min. Stir in remaining ingredients.
Serve with crackers or assorted cut-up fresh vegetables.
How to Make It Spicy
Save the seeds from 1 of the jalapenos and add to the dip. Or if you like it really fiery, no need to seed the peppers at all - simply slice off the stems and chop.
Keeping it Safe
Hot dips should be discarded after sitting at room temperature for 2 hours or longer.
Mix ingredients as directed in 1-qt. microwaveable bowl, cutting all ingredients in half. Microwave on HIGH 3 to 4 min. or until VELVEETA is completely melted, stirring after 2 min. Serve as directed. Makes 1-1/2 cups or 12 servings, 2 Tbsp. each.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 3-1/2 cups or 28 servings, 2 Tbsp. each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.