Corn and Walnut Dip

Corn and Walnut Dip

Nuts add crunch and corn adds color to this incredibly creamy, zesty cream cheese dip.

Prep Time

10

Minutes

Total Time

1:10

Hr:Mins

Makes

24

servings

2
packages (8 oz each) cream cheese, softened
1/4
cup lime juice
1
tablespoon ground red chilies or chili powder
1
tablespoon ground cumin
2
tablespoons vegetable oil
1/2
teaspoon salt
Dash of pepper
1
can (7 oz) Green GiantĀ® NibletsĀ® whole kernel corn, drained
1/4
cup chopped walnuts
1
small onion, chopped (1/4 cup)
Tortilla chips
  1. In large bowl, beat cream cheese, lime juice, chilies, cumin, oil, salt and pepper with electric mixer on medium speed until smooth. Stir in corn, walnuts and onion.
  2. Refrigerate at least 1 hour. Serve with tortilla chips.
Makes 24 servings (about 3 tablespoons dip and 3 chips each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Make this southwestern-style dip even more festive by arranging blue, red and yellow corn chips around the bowl on a large platter. A sprinkle of fresh cilantro adds a burst of color, too.
Substitution
Not a walnut fan? Cashews and almonds are good replacements.
Kitchen Tips
Fill hollowed-out large bell peppes with the dip and arrange on a tray lined with corn husks.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 120
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 0g),
  • Cholesterol 20mg;
  • Sodium 150mg;
  • Total Carbohydrate 6g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.