Description
A comforting and delicious creamy corn dip that is perfect for gatherings, featuring southwest corn, cheddar cheese, and a tangy twist of Rotel diced tomatoes.
Ingredients
Scale
- 2 (15.25 ounce) cans southwest corn (drained)
- 10 ounces Rotel diced tomatoes and green chilies
- 2 cups cheddar cheese (shredded)
- 8 green onions (diced)
- 8 ounces cream cheese (softened)
- 1 cup sour cream
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon salt
- â…“ cup cilantro (chopped)
Instructions
- Combine all the ingredients: the drained southwest corn, Rotel diced tomatoes, cheddar cheese, diced green onions, softened cream cheese, sour cream, black pepper, garlic powder, salt, and chopped cilantro.
- Mix everything together until it is well combined.
- Cover the bowl with plastic wrap or a lid and refrigerate for a minimum of 120 minutes, or, for the best flavor, let it chill overnight.
- Scoop the creamy corn dip into a serving bowl and pair it with your favorite tortilla chips. Enjoy!
Notes
This dip can be made ahead of time and tastes even better after chilling. Leftovers can last for about 3-4 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg