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!
Prep Time10 minutes mins
Cook Time1 hour hr 10 minutes mins
Total Time1 hour hr 20 minutes mins
Keyword: corn dip
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