Roasted Corn Dip
Prep time10 min
Total time1hr 10min
ServingsMakes 24 servings, 2 Tbsp. dip and 16 WHEAT THINS each.
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
- ¼ cup chopped roasted red peppers
- 1½ cups shredded low-moisture part-skim mozzarella cheese
- WHEAT THINS Original Snacks
Preparation
- 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.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 250 |
| % 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 A | 8 %DV |
| Vitamin C | 4 %DV |
| Calcium | 10 %DV |
| Iron | 6 %DV |
