Roasted Corn Dip

Name: Roasted Corn Dip
Prep time: 10 min
Total time: 70 min
Yield: 24
Ingredients: 1 pkg. frozen corn, thawed, drained; 1 Tbsp. olive oil; 2 pkg. brick cream cheese, softened; 3 green onions, sliced; ¼ cup roasted red peppers; 1½ cups shredded low-moisture part-skim mozzarella cheese; WHEAT THINS Original Snacks

This cream corn and roasted red pepper dip is so delicious on top of whole grain WHEAT THINS! For even more flavor, grill the corn instead of using frozen.

Prep time:

0 min

Total time:

0 h 0 min

Makes 24 servings, 2 Tbsp. dip and 16 WHEAT THINS each

Ingredient list

1 pkg. (16 oz.) frozen corn, thawed, drained
1 Tbsp. olive oil
2 pkg. (8 oz. each) brick cream cheese, softened
3 green onions, sliced
¼ cup chopped roasted red peppers
1½ cups shredded low-moisture part-skim mozzarella cheese
WHEAT THINS Original Snacks

Directions

Heat oven to 400°F.

Toss corn with oil; spread onto rimmed baking sheet. Bake 25 to 30 min. or until golden brown, stirring every 10 min. Cool slightly.

Reduce oven temperature to 350°F. Combine cream cheese, onions, peppers, mozzarella and corn; spoon into 1-qt.casserole sprayed with cooking spray.

Bake 20 min. or until heated through.

Serve with WHEAT THINS.

Recipe Tips

SubstitutePrepare using Neufchatel cheese.
SubstituteSubstitute WHEAT THINS Big Snacks for the WHEAT THINS Original Snacks. Makes 24 servings, 2 Tbsp. dip and 11 WHEAT THINS each.
SubstituteGrill 1 fresh ear of husked corn on the cob until roasted. Cut 1-3/4 cups kernels off cob. Use to prepare recipe instead of the roasted frozen corn.

Nutrition factsNutrition information

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