Description
This Crack Corn Dip is a guaranteed crowd pleaser that’s perfect for any occasion! Creamy, cheesy, and slightly spicy flavors combine for an irresistible appetizer.
Ingredients
Scale
- 1 (15 ounce) can sweet corn, drained
- 1 (10 ounce) can diced tomatoes and green chilies, drained (like Rotel)
- 8 ounces cream cheese, softened
- 1 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped green onions
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Pinch of cayenne pepper, optional (for extra heat)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the drained sweet corn, drained diced tomatoes and green chilies, softened cream cheese, mayonnaise, cheddar cheese, Monterey Jack cheese, green onions, garlic powder, black pepper, and cayenne pepper (if using).
- Mix all ingredients together until well combined. Ensure the cream cheese is fully incorporated for a smooth and creamy texture.
- Pour the corn dip mixture into a greased 8×8 inch baking dish. You can also use a pie plate or any oven safe dish.
- Bake in the preheated oven for 20 to 25 minutes, or until the dip is heated through, bubbly, and the cheese is melted and slightly golden brown on top.
- Remove from the oven and let it cool slightly before serving. Be careful, the dish will be hot!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 4g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 60mg