Mexican Mac & Cheese Dip

1 Review
  • Prep 5 m
  • Cook 6 m
  • Total 11 m
Servings: 8


  • 1 packet Hidden Valley® Fiesta Ranch Dips Mix
  • 16 ounces sour cream
  • 1½ 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)


  1. 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.
  2. 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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