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Cheesy Corn Dip

Made With:

Soups

Signature Golden Broccoli and Cheese

A rich soup made with chunks of broccoli, fresh cream and a smooth blend of velvety cheese.

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Tip

• Dip can be prepared and refrigerated for up to 1 day. Adjust baking time as needed.

• When corn is not in season, canned or frozen kernels can be substituted.

Tips:

Nutrition Facts

Serving Size
Amount Per Serving
Calories 130
% Daily Value
Total Fat 10g
15%
Saturated Fat 4.5g
23%
Cholesterol 20mg
7%
Sodium 370mg
15%
Total Carbohydrate 6mg
2%
Dietary Fiber 1g
4%
Protein 4g
8%
Vitamin A %
Vitamin C %
Calcium %
Iron %

Total Time

60 min.

Serving & Size

1/4 cup (60 mL)

Inspired by the popular Mexican street corn snack, “elote,” this warm and cheesy dip is a perfect sharing appetizer packed with heat and flavour. Serve with tortilla chips.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
Calories 130
% Daily Value
Total Fat 10g
15%
Saturated Fat 4.5g
23%
Cholesterol 20mg
7%
Sodium 370mg
15%
Total Carbohydrate 6mg
2%
Dietary Fiber 1g
4%
Protein 4g
8%
Vitamin A %
Vitamin C %
Calcium %
Iron %
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Step 2
Profit Per Meal

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Step 3
Profit Per Day

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
vegetable oil 3 tbsp 45  mL
diced onion 2 cups 500  mL
minced jalapeño peppers 1/4 cup 60  mL
minced garlic 2 tbsp 30  mL
Campbell’s Signature Golden Broccoli and Cheese Condensed Soup 8 cups 2  L
1. Heat oil in large skillet or saucepan set over medium heat; sauté onion, jalapeño and garlic for about 5 minutes or until tender and fragrant. Stir in soup and milk; simmer for 8 to 10 minutes or until slightly thickened and heated through.
Ingredients Weight Measure
Weight Measure
milk 2 cups 500  mL
cream cheese, softened 1 lb 500  g
shredded Tex-Mex cheese 2 cups 500  mL
cooked corn kernels 1 1/2 cups 375  mL
lime juice 1/3 cup 75  mL
chopped green onion, divided 1/2 cup 125  mL
chopped fresh cilantro, divided 1/2 cup 125  mL
chili powder 2 tbsp 30  mL
smoked paprika 2 tsp 10  mL
ground cumin 1 tsp 5  mL
salt 1/4 tsp 1  mL
2. Stir together the soup mixture, cream cheese, Tex-Mex cheese, corn kernels, lime juice, 1/4 cup (60 mL/0.5 oz) green onion, 1/4 cup (60 mL/0.5 oz) cilantro, chili powder, paprika, cumin and salt until well combined.
3. Preheat oven to 375°F (190°C). Divide mixture among twelve 1 cup (250 mL/8 oz) ovenproof baking dishes. Bake for 22 to 25 minutes or until golden and bubbly at edges. Sprinkle with 1 tsp (5 mL/0.1 oz) each green onion and cilantro.

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