Mexican Mac & Cheese Dip

Rated 5/5 based on 1 customer reviews
  • Prep: 5 min
  • Cook: 6 min
  • Total: 11 min
  • Servings: 8

Ingredients (11)

  • 16 ounces sour cream
  • tablespoons olive oil
  • ½ cup minced onion
  • ½ teaspoon chili powder
  • ¼ teaspoon cumin
  • ½ cup fresh or frozen and defrosted corn
  • 1 cup cooked mini elbow or mini rigatoni noodles
  • ¾ cup shredded cheddar cheese, divided
  • chopped cilantro, for garnish (optional)
  • minced jalapeño pepper, for garnish (optional)

Steps (2)

  • Step 1
    In a pan set over medium heat, warm olive oil. Add onions and sauté until softened, about 4 minutes. Add chili powder, cumin, and corn and sauté another 2 to 3 minutes, until corn has softened slightly. Set aside to cool.
  • Step 2
    Meanwhile, mix contents of dips packet with sour cream. Add onion mixture, noodles, and ½ cup cheddar cheese. Refrigerate until ready to serve—at least 1 hour is best. Top with remaining cheese and, if desired, cilantro and jalapeno pepper, 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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Rated 5 out of 5 by from Other worldly type flavor! What a great dip idea...hard to not eat the whole bowl in one sitting, though.
Date published: 2017-08-15
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