Easy Baked Cream Cheese Corn Dip
Prepare this hot, cheesy corn dip with cream cheese and chilies for your next gathering. It bakes easily in one dish.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (8 ounce) package cream cheese, softened
- 1 cup sour cream
- 1 cup mayonnaise
- 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
- 1 (15 ounce) can whole kernel corn, drained
- 1 (15 ounce) can cream style corn, undrained
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded sharp cheddar cheese
- 1 teaspoon taco seasoning
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Preheat your oven to 375 degrees F. Lightly grease an 8×8 inch baking dish.
- In a medium bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth.
- Stir in the Rotel, whole kernel corn, cream style corn, Monterey Jack cheese, cheddar cheese, and taco seasoning. Mix until all ingredients are incorporated.
- Spread the mixture evenly into the prepared baking dish.
- Bake for 20 to 25 minutes, or until the dip is hot and bubbly throughout.
- If desired, sprinkle with fresh cilantro before serving.
- Serve immediately with tortilla chips or crackers.
Notes
- For a slow cooker method, combine all ingredients in a small slow cooker. Cook on low for 2 hours or on high for 1 hour, stirring halfway through.
- To keep the dip warm on a buffet, transfer it to a small slow cooker set to the ‘Keep Warm’ setting after baking.
- If you do not have taco seasoning, use 1/2 teaspoon chili powder, 1/4 teaspoon cumin, and a pinch of garlic powder.
Nutrition
- Serving Size: 1/6 of dip
- Calories: 380
- Sugar: 6
- Sodium: 450
- Fat: 34
- Saturated Fat: 14
- Unsaturated Fat: 20
- Trans Fat: 1
- Carbohydrates: 14
- Fiber: 1
- Protein: 9
- Cholesterol: 65