Description
A creamy and spicy Mexican corn dip perfect for parties.
Ingredients
Scale
- 2 cups corn, canned or frozen
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1/2 cup diced tomatoes
- 1/4 cup chopped green onions
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine cream cheese, sour cream, and mayonnaise until smooth.
- Add in corn, cheddar cheese, tomatoes, green onions, chili powder, cumin, salt, and pepper.
- Mix well until all ingredients are combined.
- Transfer the mixture to a baking dish.
- Bake for 20-25 minutes until bubbly and golden.
- Serve warm with tortilla chips.
Notes
- For extra spice, add diced jalapeños.
- This dip can be made ahead of time and baked just before serving.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
Keywords: mexican corn dip recipe, corn dip, party dip, appetizer