Creamy Southwest Corn Dip Recipe
Introduction
This creamy corn dip is a flavorful and easy-to-make appetizer perfect for gatherings or casual snacking. Loaded with corn, cheese, and a hint of spice from Rotel tomatoes and chilies, it’s sure to be a crowd-pleaser.
Ingredients
- 2 (15.25 ounce) cans southwest corn, drained
- 10 ounces Rotel diced tomatoes and green chilies
- 2 cups cheddar cheese, shredded
- 8 green onions, diced
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ⅓ cup cilantro, chopped
Instructions
- Step 1: Add all the ingredients to a large bowl and mix until well combined.
- Step 2: Refrigerate for a minimum of 2 hours or overnight to allow the flavors to meld together.
- Step 3: Serve chilled with your favorite tortilla chips and enjoy!
Tips & Variations
- For extra heat, add chopped jalapeños or a dash of hot sauce to the mix.
- Use smoked cheddar for a deeper, smoky flavor.
- Swap sour cream with Greek yogurt for a tangier, healthier twist.
- Garnish with extra cilantro or sliced green onions before serving for added freshness.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Before serving again, give it a good stir and serve cold or at room temperature. This dip is best enjoyed fresh but can be refrigerated safely.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dip ahead of time?
Yes, it tastes even better after sitting in the refrigerator for a few hours or overnight, allowing the flavors to blend thoroughly.
Can I use fresh corn instead of canned?
Absolutely! Use about 2 to 2½ cups of fresh cooked corn kernels. Just make sure they are well drained before mixing into the dip.
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Creamy Southwest Corn Dip Recipe
- Total Time: 2 hours 15 minutes
- Yield: Approximately 8 servings 1x
Description
This Creamy Corn Dip is a flavorful, easy-to-make appetizer combining southwest corn, diced tomatoes with green chilies, creamy cheeses, and fresh herbs. Perfect for gatherings and served chilled with tortilla chips, it offers a delightful blend of creamy, tangy, and mildly spicy flavors.
Ingredients
Main Ingredients
- 2 (15.25 ounce) cans southwest corn, drained
- 10 ounces Rotel diced tomatoes and green chilies
- 2 cups cheddar cheese, shredded
- 8 green onions, diced
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ⅓ cup cilantro, chopped
Instructions
- Combine Ingredients: In a large bowl, add the drained southwest corn, Rotel diced tomatoes and green chilies, shredded cheddar cheese, diced green onions, softened cream cheese, sour cream, black pepper, garlic powder, salt, and chopped cilantro. Mix thoroughly until all ingredients are well incorporated into a creamy dip base.
- Chill the Dip: Cover the bowl and refrigerate the mixture for at least 2 hours or preferably overnight. This chilling time allows the flavors to meld and the dip to thicken slightly, enhancing its creamy texture and taste.
- Serve: After refrigeration, serve the creamy corn dip chilled alongside your favorite tortilla chips, crackers, or fresh vegetables for dipping. Enjoy as a delicious appetizer or party snack.
Notes
- For extra heat, add diced jalapeños or a few dashes of hot sauce.
- Use low-fat cream cheese and sour cream for a lighter version.
- Mix well to avoid lumps from cream cheese; soften thoroughly before mixing.
- This dip can be made a day ahead and stored covered in the refrigerator.
- Garnish with extra cilantro or green onions just before serving for fresh presentation.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Southwestern
Keywords: creamy corn dip, southwest corn dip, cheesy corn dip, easy party appetizer, no-cook dip, tortilla chip dip
