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Easy Baked Cream Cheese Corn Dip

Close-up of a bubbling, baked corn dip with cream cheese and browned cheese topping in a black skillet.
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A simple, hot, cheesy appetizer made with corn kernels and cream cheese, perfect for parties and baked until bubbly.

Ingredients

Scale
  • 8 oz cream cheese, softened
  • 1 (15 oz) can whole kernel corn, drained
  • 1 (10 oz) can Rotel diced tomatoes and green chilies, undrained
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1 teaspoon taco seasoning
  • 1/4 cup chopped green onions, for garnish

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease an 8×8 inch baking dish or a small oven-safe skillet.
  2. In a medium bowl, combine the softened cream cheese, drained corn, Rotel, shredded Monterey Jack cheese, shredded cheddar cheese, sour cream, and taco seasoning. Mix until all ingredients are just combined.
  3. Spread the mixture evenly into your prepared baking dish or skillet.
  4. Bake for 20 to 25 minutes, or until the dip is heated through and the cheese is melted and bubbly on top.
  5. Remove from the oven and let it cool for 5 minutes before serving.
  6. Garnish with chopped green onions before you bring it to the table.

Notes

  • For slow cooker preparation, combine all ingredients and cook on low for 2 hours or on high for 1 hour, stirring halfway through.
  • To keep the dip hot on a buffet, place the baking dish on a warming tray or in a slow cooker set to the ‘Keep Warm’ setting.
  • You can substitute the taco seasoning with 1/2 teaspoon chili powder and 1/2 teaspoon cumin for a different flavor profile.

Nutrition

Find it online: https://miameal.com/corn-dip-with-cream-cheese-easy-party-dip/