Easy Hot Corn Dip.
Kelly Roenicke
An easy hot corn dip that's perfect for a party!
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Appetizer
Cuisine Dairy Free, gluten free, vegan.
Servings 8
Calories 174 kcal
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Saute the onion and corn kernels in the olive oil in a large skillet over medium heat for about 10 minutes.
Add the Silk unsweetened coconut milk, non-dairy cream cheese, cumin, garlic powder, onion powder, salt, and pepper. Stir well until combined.
Sprinkle the flour over the dip. Reduce heat to low and stir for a few minutes until the dip thickens up.
Pour dip into a bowl and top with diced red bell pepper, parsley, and red pepper flakes. Serve with tortilla chips or crackers. Enjoy!
Calories: 174kcalCarbohydrates: 18gProtein: 4gFat: 11gSaturated Fat: 3gSodium: 531mgPotassium: 160mgFiber: 3gSugar: 4gVitamin A: 90IUVitamin C: 2.5mgCalcium: 65mgIron: 1.1mg
Keyword hot appetizer recipes, hot corn dip
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