Mexican Mac & Cheese Dip

  • Prep: 5 min
  • Cook: 6 min
  • Total: 11 min
  • Servings: 8
Rated 5/5 based on 6 customer reviews

Ingredients (8)

  • tablespoons olive oil
  • ½ cup minced onion
  • ½ cup fresh or frozen and defrosted corn
  • 16 ounces sour cream
  • 1 cup cooked mini elbow or mini rigatoni noodles
  • ¾ cup shredded cheddar cheese, divided
  • optional garnishes: chopped cilantro and minced jalapeños

Steps (3)

  • Step 1
    Warm olive oil in a small skillet set over medium heat; add the onions and cook until softened, about 4 minutes. Add the corn, and cook until the corn has softened slightly, 2 to 3 minutes; allow mixture to cool.
  • Step 2
    In a large bowl, mix contents of dips packet with sour cream, then add the onion mixture, pasta, and ½ cup cheddar cheese. Refrigerate at least 1 hour or until ready to serve.
  • Step 3
    Top with remaining cheese and, if desired, cilantro and jalapeños, before serving.
  • For safe meat preparation, reference the USDA website.
    For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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Reviews
(6)

Write a review
Rated 5 out of 5 by from Mac & Cheese Dip This is a delicious recipe and practically a meal, I used fresh corn and will be making this again and again.
Date published: 2019-07-09
Rated 5 out of 5 by from I love it This dip is amazing! I would have never thought of mac and cheese being used in dip, but this is just delicious.
Date published: 2019-07-07
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