Description
Make this simple, hot cream cheese corn dip for your next gathering. It is a cheesy, satisfying appetizer that bakes up perfectly in one dish.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1 (15 ounce) can whole kernel corn, drained
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 (4 ounce) can diced green chilies, undrained
- 1 teaspoon taco seasoning
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
- In a medium bowl, combine the softened cream cheese, drained corn, Monterey Jack cheese, sour cream, mayonnaise, diced green chilies (with liquid), and taco seasoning. Mix until all ingredients are well combined.
- Spread the mixture evenly into the prepared baking dish.
- Bake for 20 to 25 minutes, or until the dip is hot and bubbly throughout.
- If desired, sprinkle with fresh cilantro before serving.
- Serve immediately with tortilla chips or crackers for the best melty texture.
Notes
- To keep this hot corn dip melty on your buffet, place the baking dish inside a slow cooker set to the ‘Keep Warm’ setting after it comes out of the oven.
- For a Mexican corn dip variation, add 1/4 cup of pickled jalapeño slices to the mixture before baking.
- Assemble this easy party dip up to 24 hours ahead; cover and refrigerate. Add 5-10 minutes to the baking time if baking straight from the refrigerator.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of dip
- Calories: 305
- Sugar: 3
- Sodium: 450
- Fat: 28
- Saturated Fat: 15
- Unsaturated Fat: 13
- Trans Fat: 1
- Carbohydrates: 9
- Fiber: 1
- Protein: 8
- Cholesterol: 75