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Corn Dip with Rotel Recipe

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3.9 from 4 reviews

This delicious Corn Dip with Rotel combines creamy cream cheese and sour cream with sweet corn, spicy diced tomatoes with green chilies, and sharp cheddar cheese for a flavorful and crowd-pleasing appetizer. Perfect served hot baked or cold with tortilla chips, this dip balances creamy textures and zesty heat for any party or snack occasion.

Ingredients

Base Mixture

  • 8 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Add-ins

  • 15.25 ounces canned sweet corn, drained
  • 10 ounces diced tomatoes with green chilies (like Rotel), drained
  • 2 cups shredded cheddar cheese

Instructions

  1. Prepare the Base Mixture: In a mixing bowl, combine the softened cream cheese and sour cream. Mix thoroughly until the mixture is completely smooth and creamy, ensuring there are no lumps.
  2. Season the Mixture: Add garlic powder, cumin, salt, and black pepper to the cream cheese mixture. Stir well to blend all the spices evenly throughout the base for a balanced flavor.
  3. Add Corn, Tomatoes, and Cheese: Drain canned sweet corn and diced tomatoes with green chilies very well to avoid excess moisture. Add the corn, tomatoes, and shredded cheddar cheese into the cream cheese mixture. Stir everything together until well combined and evenly mixed.
  4. Serving Cold: If serving cold, transfer the dip into a serving bowl immediately after mixing. Serve with tortilla chips, Fritos, or your preferred corn chips for dipping.
  5. Preheat Oven for Hot Dip: To serve warm, preheat your oven to 350°F (175°C). Lightly spray an 8 x 8 inch baking pan with cooking spray to prevent sticking.
  6. Bake the Dip: Pour the prepared dip mixture into the sprayed baking pan, spreading it evenly. Bake in the preheated oven for 25 to 30 minutes or until the dip is hot and bubbly around the edges.
  7. Serve Warm: Remove the dip from the oven and give it a gentle stir to mix any browned top portions back into the dip. Serve hot with tortilla chips, Fritos, or your favorite corn chips and enjoy.

Notes

  • Ensure canned corn and tomatoes are drained well to prevent the dip from becoming watery.
  • If you prefer a spicier kick, opt for Rotel with extra hot diced green chilies.
  • This dip can be prepared a few hours ahead and refrigerated; simply bake just before serving to heat through.
  • Using sharp cheddar cheese adds rich flavor, but feel free to substitute with pepper jack for extra heat or a mix of cheeses for variation.
  • Leftover dip can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Find it online: https://cozyplatter.com/corn-dip-with-rotel-recipe/