Mexican Mac & Cheese Dip
- Prep: 5 min
- Cook: 6 min
- Total: 11 min
- Servings: 8
1½ tablespoons olive oil
½ cup minced onion
½ cup fresh or frozen and defrosted corn
1 packet (1 ounce) Hidden Valley® Fiesta Ranch Dips Mix
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
Step 1Warm 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 2In 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 3Top 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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