Description
A simple, cheesy, and creamy baked corn dip perfect for parties and game days.
Ingredients
Scale
- 1 (8 ounce) package cream cheese, softened
- 1 cup sour cream
- 1 cup mayonnaise
- 1 (15 ounce) can whole kernel corn, drained
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), drained
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded sharp cheddar cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 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 large bowl, beat the softened cream cheese until smooth.
- Add the sour cream and mayonnaise to the bowl. Mix until fully combined.
- Stir in the drained corn, drained diced tomatoes and green chilies, 3/4 cup of the Monterey Jack cheese, 1/4 cup of the cheddar cheese, garlic powder, and black pepper. Mix well.
- Transfer the mixture to the prepared baking dish.
- Top the dip evenly with the remaining 1/4 cup Monterey Jack cheese and 1/4 cup cheddar cheese.
- Bake for 20 to 25 minutes, or until the dip is hot throughout and the cheese topping is melted and lightly golden.
- If using, sprinkle with fresh cilantro before serving.
Notes
- For a spicier dip, use the hot version of the diced tomatoes and green chilies or add 1/4 cup of diced pickled jalapenos.
- Serve immediately with tortilla chips, sturdy crackers, or vegetable sticks.
- You can prepare the dip mixture ahead of time and store it covered in the refrigerator for up to 2 days before baking.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350
- Sugar: 5
- Sodium: 450
- Fat: 30
- Saturated Fat: 14
- Unsaturated Fat: 16
- Trans Fat: 0.5
- Carbohydrates: 12
- Fiber: 1
- Protein: 10
- Cholesterol: 60