Corn dip, this simple and cheesy corn dip is packed with cream cheese, tomatoes, taco seasoning, corn, and a ton of cheese, making it the creamiest, most delicious dip. You will want to eat it for every tailgating football game, every party, and on weekends for fun!
Servings: 8 servings
- 2 cans RO*TEL® Original Diced Tomatoes and Green Chilies
- 32 ounces cream cheese
- 1 package Taco seasoning or 2 Tbs
- 1 Tbs chopped chives
- 4 cups Mexican blend cheese shreds- divided
- 14 ounces Sour Cream
- 2 cans corn drained
- Tortilla chips for dipping
- 1 cup diced tomatoes
- ¼ cup cilantro or parsley your preference
- Salt and pepper to taste
Preheat oven to 350 degrees F
Let cream cheese sit out for 20 minutes to soften. Add to a large bowl.
Drain the liquid out of the RO*TEL® Original Diced Tomatoes and Green Chilies, then add to the same bowl the cream cheese is in.
Add 3 cups cheese, taco seasoning, sour cream, and chopped chives.
Stir it all together.
Drain the liquid from the corn, and stir it in.
Spray a casserole dish with non-stick cooking spray, and put the whole mixture in spreading it out evenly.
Top with the remaining cup of cheese. Cover with foil
Bake for 1 hour at 350 degrees F until bubbly, remove foil, bake 10 more minutes until cheese on top is golden brown.
Mix tomatoes and cilantro together in a small bowl, add salt and pepper. Taste and adjust.
Top baked cheese with the tomatoes and cilantro mixture.
Eat with tortilla chips
Calories: 912kcal | Carbohydrates: 9g | Protein: 35g | Fat: 82g | Saturated Fat: 47g | Cholesterol: 262mg | Sodium: 1240mg | Potassium: 383mg | Sugar: 7g | Vitamin A: 2710IU | Vitamin C: 3.6mg | Calcium: 955mg | Iron: 1.5mg