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Roasted Corn Dip

Roasted Corn Dip

Prep time10 min
Total time1hr 10min
ServingsMakes 24 servings, 2 Tbsp. dip and 16 WHEAT THINS each.
  • 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
  • ¼ cup chopped roasted red peppers
  • 1½ cups shredded low-moisture part-skim mozzarella cheese
  • WHEAT THINS Original Snacks
  • 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
  • Substitute
    Prepare using Neufchatel cheese.
  • Substitute
    Substitute WHEAT THINS Big Snacks for the WHEAT THINS Original Snacks. Makes 24 servings, 2 Tbsp. dip and 11 WHEAT THINS each.
  • Substitute
    Grill 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.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 13g 
   Saturated fat 5g 
   Trans fat 0.5g 
Cholesterol 30mg 
Sodium 370mg 
Carbohydrate 27g 
   Dietary fiber 2g 
   Total sugars 5g 
Protein 5g 
Vitamin A8 %DV
Vitamin C4 %DV
Calcium10 %DV
Iron6 %DV

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