Easy Baked Cream Cheese Corn Dip
Make 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 can (15 ounces) whole kernel corn, drained
- 1 can (10 ounces) Rotel diced tomatoes and green chilies, undrained
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1 teaspoon taco seasoning
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
- In a medium bowl, combine the softened cream cheese, drained corn, Rotel, sour cream, taco seasoning, and cilantro if you are using it. Mix until all ingredients are just combined.
- Stir in half of the Monterey Jack cheese and half of the cheddar cheese.
- Spread the mixture evenly into the prepared baking dish.
- Top the dip with the remaining Monterey Jack and cheddar cheese.
- Bake for 20 to 25 minutes, or until the dip is hot throughout and the cheese on top is melted and lightly browned.
- Let the dip cool for 5 minutes before serving directly from the dish.
Notes
- To keep the dip hot on a buffet, transfer it to a slow cooker set to the ‘Keep Warm’ setting after baking.
- For a spicier dip, use the hot variety of Rotel or add a pinch of cayenne pepper to the mix.
- Serve with tortilla chips, sturdy crackers, or vegetable sticks.
Nutrition
- Serving Size: 1/6 of dip
- Calories: 280
- Sugar: 4
- Sodium: 450
- Fat: 22
- Saturated Fat: 13
- Unsaturated Fat: 9
- Trans Fat: 0.5
- Carbohydrates: 12
- Fiber: 1
- Protein: 10
- Cholesterol: 55