Baked Corn Dip

Name: Baked Corn Dip
Yield: 4 servings
Ingredients: 2 (11 ounce) cans mexicorn, drained; 1 (2 ounce) jar pimientos, drained; 1 bunch green onion, chopped; 1/4 cup jalapeno, chopped (or to your liking); 1 1/2 cups sour cream; 1 cup mayonnaise; 1 teaspoon garlic powder; 1 teaspoon Accent seasoning; 1 lb grated cheese (I used Sharp Cheddar and CoJack Blend)

Vegetarian Dairy

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Ingredients

2 (11 ounce) cans mexicorn, drained ⓘ
1 (2 ounce) jar pimientos, drained ⓘ
1 bunch green onion, chopped ⓘ
1/4 cup jalapeno, chopped (or to your liking)
1 1/2 cups sour cream
1 cup mayonnaise
1 teaspoon garlic powder ⓘ
1 teaspoon Accent seasoning ⓘ
1 lb grated cheese (I used Sharp Cheddar and CoJack Blend) ⓘ

Instructions

Preheat oven to 350.
Mix all ingredients together.
Pour into a Pam sprayed 9x13 pan.
Bake for 15 minutes.
Stir.
Bake for another 15 minutes.
Serve hot with Fritos or any chips of your choice.
ENJOY!

Nutrition & Diet Analysis (per serving)

356 kcal 18% DV

Protein Fat Carbs

Macronutrients

Protein 8g 16% DV

Total Fat 27.3g 35% DV

Carbs 21.3g 8% DV

Fiber 1.7g 6% DV

Sugar 4.9g 10% DV

Electrolytes

Sodium 635.3mg 28% DV

Potassium 271.5mg 6% DV

Cholesterol 11.3mg 4% DV

Vitamins & Minerals

Vitamin A 74.5mcg 8% DV

Vitamin C 40.7mg 45% DV

Vitamin D 0.1mcg

Calcium 201.8mg 16% DV

Iron 1.5mg 9% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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