Plant Based Mexican Corn Dip
Football season just started, and I am always looking for more dips to make for those Sunday game days. This Plant Based Mexican Corn Dip is a must have at your next football party. Everyone can enjoy this dip with it being not only gluten-free but vegan as well.
To make this recipe you first start by heating a large skillet over medium heat and add in the onions and corn. Once the corn is charred and the onions are translucent you add in the House Party Cheesy Dip, tomatoes, chilies, and mayonnaise. Reduce the heat and cook for 5 minutes stirring occasionally. Once the dip is ready you finish it off by sprinkling in some paprika and add in cilantro. I love to dip corn chips into this dip.
Give this recipe a try next time guests come over for a sports game.
Get more dip recipes here.
Plant Based Mexican Corn Dip
Ingredients
- 1 tablespoon olive oil
- 2 cups frozen corn kernels , thawed
- 1 red onion , diced
- 1 (12 ounce) jar House Party Cheesy Dip
- 1 (10 ounce) can diced tomatoes and green chilies, drained
- ½ cup vegan mayonnaise
- Smoked paprika
- Chopped cilantro
- Corn tortilla chips
Instructions
- Heat a large skillet over medium-high heat. Add the onion and corn and cook until the onion is translucent, and the corn begins to char. Add the House Party Cheesy Dip, canned tomatoes, chilies, and mayonnaise. Reduce heat and cook, stirring occasionally until hot, about 5 minutes.
- Serve sprinkled with paprika and cilantro with corn chips to dip.
Nutrition
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