Easy Hot 'n Spicy Corn Dip

30 20 servings, 2 Tbsp. (30 mL) each
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20 servings, 2 Tbsp. (30 mL) each

When it comes to easy appetizers, you can't go wrong with this Easy Hot 'n Spicy Corn Dip. Flavoured with jalapeño cream cheese, shredded MEXICANA cheese, tomatoes and a hint of chili powder, this corn dip is irresistible. And for added convenience, it can be ready in just 30 minutes.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Mix cream cheese product and shredded cheese in medium bowl until blended. Add corn and tomatoes; mix well.
  • Spread onto bottom of small cast-iron skillet; sprinkle with chili powder.
  • Bake 20 min. or until heated through.


To prevent the baked dip from sticking to the cast-iron skillet, be sure to use a well-seasoned skillet. If you don't have a cast-iron skillet, you can use a regular small skillet sprayed with cooking spray instead.

Serving Suggestion

Serve with assorted cut-up fresh vegetables and/or baked tortilla chips.


  • 20 servings, 2 Tbsp. (30 mL) each

Nutritional Information

Serving Size 20 servings, 2 Tbsp. (30 mL) each
Calories 45
% Daily Value
Total fat 2.5g
Saturated fat 1.5g
Cholesterol 10mg
Sodium 90mg
Carbohydrate 4g
Dietary fibre 0g
Sugars 2g
Protein 2g
Vitamin A 4 %DV
Vitamin C 4 %DV
Calcium 4 %DV
Iron 0 %DV

* 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.

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