Mexican Mac & Cheese Dip

Prep: 5 min
Cook: 6 min
Total: 11 min
Servings: 8

Reviews (6)

Rated 5/5 based on 6 customer reviews

Step By Step

Ingredients (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

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)

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Rated 5 out of 5 by Kath12 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 MarissaMc 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