This Cream Cheese Corn Dip is an easy appetizer that's perfect for a crowd. It's made with simple ingredients and is creamy, cheesy, and so flavorful. Serve with tortilla chips or veggies for the most irresistible snack!
Course?Appetizer
Cuisine?American
Keyword?cream cheese corn dip
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Prep Time?10minutes?mins
Cook Time?15minutes?mins
Total Time?25minutes?mins
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¿ªÔÆÌåÓýs?8
Author?Gayle
Equipment
Mixing Bowl Set
Cast Iron Skillet
Measuring Cups
Measuring Spoons
Ingredients
8?ounces?cream cheese?(softened to room temperature)
2?teaspoons?garlic powder
1?teaspoon?chili powder
??teaspoon?salt
??teaspoon?black pepper
1?(15 ounce)?can yellow corn?(drained)
2?Roma tomatoes?(diced)
??cup?shredded Monterey jack cheese
Green onion?(for garnish, if desired)
Instructions
Preheat oven to 350¨H. Lightly grease an 8x8 baking dish or oven-proof skillet and set aside.
In a large mixing bowl, add cream cheese, garlic powder, chili powder, salt, and pepper and stir well to combine. Add corn, diced tomatoes, and shredded cheese and mix thoroughly until combined.
Transfer mixture to an oven-safe skillet or dish. Bake for 30 minutes, or until edges begin to brown. Let cool for 5 minutes and then garnish with green onions, if desired, and serve immediately.
Notes
Leftovers will keep in an airtight container in the refrigerator for up to three days.
To reheat: warm in the microwave or in the oven at 325¨H for 10-15 minutes, or until warmed through.
To freeze: place dip in a freezer-safe container or bag and freeze for up to two months. When ready to serve, let thaw completely in the refrigerator and reheat in the microwave or oven.
See my tips and tricks for making this Cream Cheese Corn Dip above the recipe box.
?Spicy: Add finely chopped jalape?os or a dash of cayenne pepper for extra heat.Mexican-Inspired: Add a teaspoon of cumin and a squeeze of lime juice for a zesty twist.
