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
Scale
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
