Mexican

Corn Dip takes 15 minutes to prepare.

Corn Dip takes several minutes to cook.

Corn Dip makes 16 servings.

The ingredients for Corn Dip are:

3 cans (11 oz ea) White Shoepeg corn, drained
9 oz. Hellman's Light mayonnaise
2 oz. sliced jalapenos (1/3 of 6 oz jar), finely chopped
2 C. shredded sharp cheddar cheese
1 small onion, finely chopped (optional)

Here is how you make Corn Dip:

Mix all ingredients in a large bowl. Refrigerate. Let sit 2 hours or even overnight for best taste.Serve with tortilla chips--we like Tostitos Baked Scoops. Makes approx 16 servings--approx. 1/4 cup each.**I'm not sure if this even qualifies as slightly healthy due to all the mayo, but I wanted to enter it anyway to figure out how many calories were in each serving of the dip since it is a favorite at our house.Number of Servings: 16Recipe submitted by SparkPeople user CMCELMEEL.

The nutritional information for Corn Dip is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 146.7

• Total Fat: 9.3 g
• Cholesterol: 15.0 mg
• Sodium: 380.0 mg
• Total Carbs: 9.2 g
• Dietary Fiber: 0.7 g
• Protein: 4.1 g

Corn Dip is Mexican cuisine.