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Nutrition Facts

Serving Size 1 cup 629g

Recipe makes 1 cup)

Calories 958
Calories from Fat 539 (56%)
Amount Per Serving %DV
Total Fat 60.0g 92%
Saturated Fat 29.8g 149%
Monounsaturated Fat 23.0g
Polyunsaturated Fat 4.4g
Trans Fat 0.0g
Cholesterol 140mg 46%
Sodium 442mg 18%
Potassium 1446mg 41%
Total Carbohydrate 97.2g 32%
Dietary Fiber 10.7g 42%
Sugars 20.1g
Protein 25.2g 50%

how is this calculated?

Roasted Corn and Herb Dip

Recipe #223911 | 15 min | 5 min prep | add private note
(3) RATE IT NOW Print Recipe
~Leslie~

By: ~Leslie~
Apr 22, 2007

Roasting corn on the grill gives a sweet, toasted flavour that is hard to beat. Serve crunchy raw vegetable pieces, toasted pita wedges, bread sticks or crackers for dipping. If fresh corn on the cob is not available, substitute 1 cup (250 mL) frozen, defrosted or canned corn. Toss with oil and place in a single layer on foil-lined baking sheet. Broil for about 8 minutes, stirring often, or until browned. From Food and Drink.

1 cup (change servings and units)

Ingredients

Directions

  1. 1
    Shuck corn and preheat barbecue to medium. Brush corn lightly with oil and grill, turning to cook all sides, for about 8 minutes until tender and browned. Leave to cool.
  2. 2
    Scrape the kernels off the cobs with a serrated knife into a large bowl. Transfer to a food processor or use an immersion blender in the bowl. Add the cream cheese and yogurt and purée until blended. Add basil, thyme and hot pepper sauce and pulse until blended. Season with salt and pepper to taste.
  3. 3
    Place in a serving bowl and serve immediately or cover and refrigerate for up to 2 days.
  4. 4
    Before serving, bring to room temperature. Check seasoning.

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Featured Reviews for This Recipe

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From: Bayhill

On Sep 7, 2008

We enjoyed this quick and easy dip. I love roasted corn and it works well in this dip. I used white corn on the cob and fresh herbs from my garden. The flavor of this dip is different, but addicting. I served this with tortilla chips. Thanks for sharing. *Made for AUS/NZ swap #20*

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    From: Sydney Mike

    On Jun 27, 2008

    Will definitely have to make this using corn grill-roasted, but in the meantime I have to do with some from the freezer! AND, I'm with ElaineAnn when it comes to chunky dip, so I pureed only half of the corn! Even at that, it made for a very tasty dip, & the recipe is now in my Dips & Dippers cookbook! Many thanks! [Made & reviewed while touring South & Central America on Zaar's World Tour 4]

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    From: ElaineAnn

    On May 29, 2007

    This is so good served with tortilla chips. I have had roasted corn kernels in salads before so I knew I was going to like this dip. The only problem is..... You can't stop dipping into it! I left some of the kernels whole so it was chunkier. Definitely a keeper. Made for Alphabet Soup Game. Thanks for sharing Leslie!

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