Corn Dip With Rotel (Looks Ugly, Tastes Delicious!)
Corn Dip With Rotel is a creamy, flavorful dip that's a party favorite, perfect with tortilla chips or Fritos.
Equipment
- mixing bowl
- 8 x 8 pan
Ingredients
- 8 ounces cream cheese softened
- ½ cup sour cream
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon pepper
- 15.25 ounces sweet corn canned, drained
- 10 ounces diced tomatoes with green chilies canned, drained
- 2 cups cheddar cheese shredded
Instructions
How To Make The Corn Dip With Rotel
- Place cream cheese and sour cream in a mixing bowl. Mix together until smooth.
- Add garlic powder, cumin, salt, and pepper to the cream cheese mixture and mix until blended.
- Drain the corn and diced tomatoes with green chilies well. Place cheddar cheese, corn and diced tomatoes with green chilies into the cream cheese mixture. Stir the corn dip until well blended.
To Make Cold Corn Dip
- Pour dip after mixing into a serving bowl. Serve with tortilla chips, Fritos, or other corn chips and enjoy.
To Make Hot Corn Dip
- Preheat the oven to 350 degrees fahrenheit. Spray 8 x 8 pan with spray cooking oil.
- Pour the dip mixture into the pan. Bake the dip for 25-30 minutes until hot and bubbly around the edges. Give the dip a stir, then serve with tortilla chips, Fritos, or other corn chips and enjoy.
Notes
You can keep this dip warm in the slow cooker after heating it up, just transfer it to a warmed up slow cooker.
Nutrition
Serving: 1cupCalories: 238kcalCarbohydrates: 12gProtein: 9gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 52mgSodium: 349mgPotassium: 238mgFiber: 1gSugar: 5gVitamin A: 719IUVitamin C: 6mgCalcium: 205mgIron: 1mg
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