Southwestern Corn and Walnut Dip

Southwestern Corn and Walnut Dip

25 Reviews 1 Pic
  • Prep

    10 m
  • Ready In

    10 m
Recipe by  KEEKEE818

“This is a delicious creamy corn and walnut dip that goes great with wheat crackers or tortilla chips. Its addicting combination of flavors makes it a winner at any party. It's always gone in the blink of an eye.”

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Adjust Servings

Original recipe yields 2 cups



  1. With a mixer, blend together cream cheese, oil, lime juice, red chile pepper, cumin, and salt until smooth. Stir in corn, walnuts, and onion. Cover, and refrigerate.

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Reviews (25)

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This dip was a BIG hit at our tailgate. Will be making it often. And yes it is addicting!



This dip is delicious and different. I brought it to a party and got a lot of compliments and requests for the recipe. All the flavors blend together and the corn and walnuts blend in and don't sort of jump out on their own. I did tweak the recipe..I added a blend of olive and corn oil and extra lime juice. I used smoky hot ancho chile powder and paprika instead of the red chile powder. I also added the spices slowly to taste, rather than all at once. Oh, and I used thawed frozen corn instead of canned (I think canned has an odd flavor) and I toasted the walnuts, and used my Kitchenaid mixer to blend it all together really well.



Hmmm, didn't think this dip was one to rave over. The cream cheese sets up very firm after it has chilled; hence many broken chips. Maybe could thin with milk or sour cream? Used 1 teaspoon cayenne and it was plenty spicy. Had a LOT leftover after party, so must not have been a big hit. Tasted better after a couple days. The corn/walnut is still something of an acquired taste though.

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Amount Per Serving (8 total)

  • Calories
  • 401 cal
  • 20%
  • Fat
  • 36.5 g
  • 56%
  • Carbs
  • 14.9 g
  • 5%
  • Protein
  • 8.1 g
  • 16%
  • Cholesterol
  • 62 mg
  • 21%
  • Sodium
  • 470 mg
  • 19%

Based on a 2,000 calorie diet



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Mexi Corn Dip


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Creamy Southwestern Corn Dip