Cheesy Hot Corn Dip
This cheesy hot corn dip recipe combines cream cheese, corn, and other simple ingredients for an easy appetizer perfect for game day or parties. A real crowd pleaser!
Servings: 10
Cost: $10
Ingredients
- 2 15.25 oz canned corn Southwest or regular
- 4 oz can green chiles
- 8 oz cream cheese softened
- ¼ cup sour cream
- ¼ cup mayonnaise
- ½ tsp sea salt
- ½ tsp garlic powder
- ¼ tsp black pepper
- ¼ tsp smoked paprika
- 1 cup shredded cheddar cheese divided
- 1 cup shredded Monterey Jack cheese divided
Instructions
- Preheat oven to 350℉, and grease a casserole dish with non stick spray
- Drain and rinse the corn and green chiles in a colander
- In a large mixing bowl, cream the cream cheese with a hand mixer until creamy
- Add the sour cream and mayo, and mix until well blended
- Stir in the remaining ingredients, using a half cup each of the cheeses
- Spoon dip mixture into the prepared casserole dish, and top with remaining cheese
- Bake for 30 minutes or until hot and bubbly
Notes
You can use fresh corn or frozen corn, but you need to cook it first. Use regular corn if you don't want a Southwest style dip.
Let cream cheese soften at room temperature for easy mixing.
Add more shredded cheese to the top of the dip if you like.
Nutrition
Calories: 220kcal | Carbohydrates: 3g | Protein: 7g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 50mg | Sodium: 412mg | Potassium: 73mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 583IU | Vitamin C: 4mg | Calcium: 197mg | Iron: 0.3mg
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