Baked Cheese and Chili Pepper Dip

Spicy chili peppers and roasted corn make this warm cheese dip dance in your mouth.

Recipe - The Fairway Market Corporate

Prep Time15 Minutes

Servings28

Cook Time15 Minutes

Calories90

Ingredients

4 oz reduced-fat cream cheese, softened

1/2 cup mayonnaise

1 can (4 oz.) chopped green chili peppers

2 Tbs finely chopped chipotle chili peppers in adobo sauce

1/8 tsp garlic powder

2 cups (8 oz.) shredded extra sharp cheddar cheese

1 cup (4 oz.) shredded Monterey Jack cheese

3/4 cup frozen fire-roasted whole kernel corn, thawed, or frozen whole kernel corn, thawed

1/2 cup seeded and chopped tomato

1/4 cup sliced green onions

1 package of Keebler® Club® Original crackers

Directions

1. In food processor bowl combine cream cheese, mayonnaise, green chili peppers, chipotle chili peppers and garlic powder. Cover and process until nearly smooth.

2. Transfer mixture to bowl. Stir in cheddar cheese, Monterey Jack cheese and corn. Spoon into shallow 1-quart casserole or 9-inch pie plate coated with cooking spray.

3. Bake at 350°F for 15 to 20 minutes or until bubbly around the edge. Sprinkle tomato and green onions on top. Serve with KEEBLER CLUB Original crackers.

Nutritional Information

7 g Total fat
3 g Saturated fat
0 g Trans Fat
15 mg Cholesterol
140 mg Sodium
2 g Carbohydrates
0 g Dietary Fiber
1 g Sugars
3 g Protein

15 minutes

Prep Time

15 minutes

Cook Time

Servings

Calories

Directions

1. In food processor bowl combine cream cheese, mayonnaise, green chili peppers, chipotle chili peppers and garlic powder. Cover and process until nearly smooth.

2. Transfer mixture to bowl. Stir in cheddar cheese, Monterey Jack cheese and corn. Spoon into shallow 1-quart casserole or 9-inch pie plate coated with cooking spray.

3. Bake at 350°F for 15 to 20 minutes or until bubbly around the edge. Sprinkle tomato and green onions on top. Serve with KEEBLER CLUB Original crackers.