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Easy Creamy Hot Corn Dip for Game Day

A freshly baked, cheesy, golden-brown corn dip in a white oval baking dish.
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Make this easy, cheesy corn dip that bakes up hot and bubbly. It is a perfect crowd-pleasing appetizer for game days, parties, or any gathering. Serve warm with your favorite tortilla chips.

Ingredients

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  • 1 (8 ounce) package cream cheese, softened
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 (10 ounce) can Rotel, drained
  • 2 (15 ounce) cans sweet corn, drained
  • 1 cup shredded cheddar cheese, plus more for topping
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup chopped green onions
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • Tortilla chips, for serving

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. In a large bowl, combine the softened cream cheese, sour cream, and mayonnaise until smooth.
  3. Stir in the drained Rotel, drained sweet corn, cheddar cheese, Monterey Jack cheese, green onions, and cilantro.
  4. Mix in the chili powder and cumin. Season with salt and pepper to your preference.
  5. Spread the corn dip mixture evenly into the prepared baking dish.
  6. Top the dip with an extra layer of shredded cheddar cheese.
  7. Bake for 20 to 25 minutes, or until the dip is hot throughout and the cheese on top is melted and lightly golden brown.
  8. Let the dip cool for a few minutes before serving warm with tortilla chips.

Notes

  • You can prepare this dip mixture ahead of time and store it covered in the refrigerator for up to 2 days before baking.
  • For a spicier dip, add one diced jalapeño pepper (seeds removed) to the mixture.
  • This dip is excellent when made in a slow cooker on low for 2 hours, stirring halfway through.

Nutrition

Find it online: https://miameal.com/easy-creamy-hot-corn-dip-recipe/