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Easy Baked Cream Cheese Corn Dip

Close-up of hot, bubbly corn dip with cream cheese, topped with melted cheese, chili slices, and parsley.
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Make this hot, cheesy corn dip with cream cheese and chilies for your next gathering. It bakes quickly and stays melted for serving.

Ingredients

Scale
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 (10 ounce) can Rotel diced tomatoes and green chilies, drained
  • 2 cups frozen or canned corn kernels, drained if canned
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese
  • 1 teaspoon taco seasoning
  • 1/4 cup chopped green onions, for topping (optional)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a medium oven-safe skillet or baking dish.
  2. In a medium bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth.
  3. Stir in the drained Rotel, corn kernels, taco seasoning, Monterey Jack cheese, and cheddar cheese. Mix everything until it is just combined.
  4. Spread the mixture evenly into your prepared skillet or baking dish.
  5. Bake for 20 to 25 minutes, or until the dip is hot throughout and the cheese on top is melted and bubbly.
  6. If you want a browner top, place the dish under the broiler for 1 to 2 minutes, watching closely to prevent burning.
  7. Remove from the oven, sprinkle with green onions if using, and serve immediately with tortilla chips or crackers.

Notes

  • For slow cooker preparation, combine all ingredients in a small slow cooker. Cook on LOW for 2 hours or HIGH for 1 hour, stirring halfway through.
  • To keep the dip warm on a buffet, place the serving dish over a warming tray or a small, low-heat burner.
  • You can substitute the taco seasoning with 1/2 teaspoon chili powder and 1/2 teaspoon cumin for a different flavor profile.

Nutrition

Find it online: https://yumdrizzle.com/corn-dip-with-cream-cheese/