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Roasted Corn Dip

Prep time

10 min

Total time

1 hr 10 min

Servings

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

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    Ingredients
    • 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
    • 1/4 cup chopped roasted red peppers
    • 1-1/2 cups shredded low-moisture part-skim mozzarella cheese
    •  WHEAT THINS Original Snacks
Preparation
  • 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.

176332
Calories 250
% Daily Value*
Total Fat 13g
Saturated Fat 5g
Trans Fat 0.5g
Cholesterol 30mg
Sodium 370mg
Total Carbohydrate 27g
Dietary Fiber 2g
Total Sugars 5g
Protein 5g
Vitamin A 8% DV
Vitamin C 4% DV
Calcium 10% DV
Iron 6% DV

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