Roasted Corn Dip

31  Ratings
  • 10 min prep
  • 1 hr 10 min total
  • Makes 24 servings, 2 Tbsp. dip and 16 WHEAT THINS each.


Roasted Corn Dip Recipe

Ingredients

  • 1 pkg. (16 oz.) frozen corn, thawed, drained
  • 1 Tbsp. olive oil
  • 2 pkg. (8 oz. each) brick cream cheese, softened
  • 3 green onions, sliced
  • 1/4 cup chopped roasted red peppers
  • 1-1/2 cups shredded low-moisture part-skim mozzarella cheese
  •  WHEAT THINS Original Snacks

Instructions

  • Heat  oven to 400°F.
  • Toss  corn with oil; spread onto rimmed baking sheet. Bake 25 to 30 min. or until golden brown, stirring every 10 min. Cool slightly.
  • Reduce  oven temperature to 350°F. Combine cream cheese, onions, peppers, mozzarella and corn; spoon into 1-qt.casserole sprayed with cooking spray.
  • Bake  20 min. or until heated through.
  • Serve  with WHEAT THINS.

Recipe Tips

SubstitutePrepare using Neufchatel cheese.

SubstituteSubstitute WHEAT THINS Big Snacks for the WHEAT THINS Original Snacks. Makes 24 servings, 2 Tbsp. dip and 11 WHEAT THINS each.

SubstituteGrill 1 fresh ear of husked corn on the cob until roasted. Cut 1-3/4 cups kernels off cob. Use to prepare recipe instead of the roasted frozen corn.

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Nutrition Information

Makes 24 servings, 2 Tbsp. dip and 16 WHEAT THINS each.

Nutrition per serving:

    • Calories 250 
    • Total fat 13 g
    • Saturated fat 5 g
    • Cholesterol 30 mg
    • Sodium 370 mg
    • Carbohydrate 27 g
    • Dietary fiber 2 g
    • Total sugars 5 g
    •     Includes added sugars n/a
    • Protein 5 g
    • Vitamin A 8 %DV
    • Vitamin C 4 %DV
    • Vitamin D n/a
    • Calcium 10 %DV
    • Iron 6 %DV
    • Potassium n/a
    • n/a indicates that data is not available

This recipe features:

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