Easy Hot Corn Dip Recipe with Cream Cheese and Rotel

• servings: 8 servings
• active time: 5 minutes
• total time: 35 minutes

Ingredients

15 ¼ ounce can of yellow sweet corn, (drained)

10 ounce can Rotel, (tomatoes and green chilies, drained)

8 ounces cream cheese, (softened)

¼ cup sour cream

1 cup shredded Monterey Jack cheese, (divided)

1 finely chopped jalapeno pepper, (ribs and seeds removed)

1 teaspoon chili powder

1 teaspoon garlic powder

½ teaspoon ground cumin

½ teaspoon kosher salt

1 tablespoon chopped parsley for garnish, (optional)

Directions

Gather your ingredients and preheat the oven to 350° F.

Add the drained corn, Rotel, chopped jalapeños, sour cream, and three-quarters cup of Monterey Jack cheese to a medium-sized bowl. Add the softened cream cheese, chili powder, garlic powder, cumin, and salt, and stir to combine.

Pour the corn mixture into a nine-inch cast iron skillet, pie plate, or 5.5 x 8-inch baking dish sprayed with non-stick cooking spray. Sprinkle the rest of the cheese evenly over the top and bake for 30 minutes or until the dip is hot and bubbly.

Serve this cream cheese corn dip hot with Fritos Scoops, Tostitos Scoops, or other sturdy chips or crackers. Optional garnish with freshly chopped parsley before serving.

Nutrition

• Calories: 116 kcal
• Total Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Cholesterol: 17 mg
• Sodium: 376 mg
• Total Carbohydrate: 9 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 5 g