The recipes we love

Hot appetizers with a Southwestern flair
Hot appetizers with a Southwestern flair

Hot appetizers with a Southwestern flair

Portions 6
Preparation Time
Cooking Time

Ingredients

  • 8 nuggets Arctic Gardens Southwestern dip
  • 1/2 c (125 ml) super sweet corn Arctic Gardens
  • 1/2 c (125 ml) red peppers, chopped small
  • 1/2 c (125 ml) Tex-Mex cheese, grated
  • 1 green onion, chopped
  • Salt and freshly ground pepper
  • 18 mini naan or mini pita

Preparation

  1. Preheat oven to 475  o F (240  o C).
  2. Thaw dip according to package instructions.
  3. In a small saucepan, boil water and cook corn for 2 minutes. Drain.
  4. In a bowl, mix together the corn, peppers, cheese and green onion. Stir and season.
  5. Spread the dipping sauce onto the naan or pita, then top with corn mixture.
  6. Place them on a baking sheet lined with parchment paper.
  7. Bake 5 to 7 minutes or until the naan or pita is golden and the cheese slightly browned.
     

Nutrition Facts (per serving) :

Calories:  236

Protein: 9 g

Fat:  5 g

Carbohydrate: 40 g

Fibre:  2 g

Sodium:  433 mg

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