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Creamy Corn Rotel Dip- prep: 5 minutes
- cook: 30 minutes
- servings: 8
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 101 % Daily Value *
- Total Fat: 6 g 9.3%
- Saturated Fat: 1 g 7.38%
- Trans Fat: 0 g %
- Cholesterol: 13 mg 4.32%
- Sodium: 311 mg 12.95%
- Calcium: 6 mg 0.6%
- Potassium: 79 mg 2.25%
- Magnesium: 0 mg 0%
- Iron: 0 mg 1.01%
- Zinc: 0 mg 0%
- Total Carbohydrate: 10 g %
- Dietary Fiber: 2 g 9.03%
- Sugar: 3 g
- Protein: 3 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 2.28%
- Vitamin C 1.58%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges- Exchange - Fat1
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch1
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
Ingredients
2 cans white and yellow corn ( or one can white and one can yellow) - drained
1 can rotel - drained
1 8 oz cream cheese - dice and soften
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Cilantro - chopped - add to taste
Instructions
Drain corn into colander and rinse off canning liquid. Then add Rotel to drain in colander but don't rinse. Cut up cream cheese into chunks and add all into bowl including spices and chopped cilantro. Microwave for 2 minutes to heat cream cheese. Mix well and pour into sprayed 9 x9 baking dish. Bake at 350 for about 30 minutes. Can also be added in