Hot Corn Dip
Perfectly spiced hot corn dip is deliciously chunky and perfect for dipping. Serve it as an appetizer or side!
Servings: 8 people
Ingredients
- 1 (15-ounce) can white corn, drained
- 1 (15-ounce) can yellow corn, drained
- 1 (10-ounce) can diced tomatoes with green chile peppers, drained
- 1 (8-ounce) package cream cheese, diced and softened
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic salt with parsley flakes
- 2 tablespoons chopped fresh cilantro, optional
Instructions
- Preheat oven to 350°F.
- In a medium mixing bowl, add drained corn and diced tomatoes. Add cream cheese, seasonings, and cilantro and mix until just combined.
- Pour into a lightly greased baking dish and bake for 25 - 30 minutes.
Video
Notes
- Keeping dip warm. An easy method is to use a crock pot. Another idea is to use a chafing dish or a hot plate set to warm.
- Dippables. Try corn chips, Tortilla Chips, Fritos, Doritos, pretzels, Crusty Bread, or crackers.
- Make ahead of time. Store it covered in the fridge for 1-2 days before baking.
- Reheat the dip in the microwave, slow cooker, stovetop, or in a 350°F oven.
Nutrition
Serving: 8g | Calories: 2kcal | Carbohydrates: 0.2g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.03g | Cholesterol: 0.1mg | Sodium: 148mg | Potassium: 6mg | Fiber: 0.1g | Sugar: 0.04g | Vitamin A: 48IU | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.1mg