Prep:
10 min
|
Cook:
20 min
Mexican Mac & Cheese Dip
- Prep: 5 min
- Cook: 6 min
- Total: 11 min
- Servings: 8
Rated 5/5
based on 8 customer reviews
Ingredients (8)
-
1½ tablespoons olive oil
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½ cup minced onion
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½ cup fresh or frozen and defrosted corn
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1 packet (1 ounce) Hidden Valley® Fiesta Ranch Dips Mix -
16 ounces sour cream
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1 cup cooked mini elbow or mini rigatoni noodles
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¾ cup shredded cheddar cheese, divided
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optional garnishes: chopped cilantro and minced jalapeños
Steps (3)
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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.
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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.
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Step 3Top with remaining cheese and, if desired, cilantro and jalapeños, before serving.
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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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