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Easy Baked Cream Cheese Corn Dip

A scoop has been taken out of the baked corn dip with cream cheese, showing the creamy interior and golden-brown cheesy top.
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Make this simple, hot cream cheese corn dip for your next gathering. It is a cheesy, satisfying appetizer that bakes up perfectly in one dish.

Ingredients

Scale
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 1 teaspoon taco seasoning
  • 1/4 cup chopped fresh cilantro for garnish (optional)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. In a medium bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth.
  3. Stir in the drained corn, the undrained Rotel, Monterey Jack cheese, cheddar cheese, and taco seasoning. Mix everything until it is well combined.
  4. Spread the mixture evenly into your prepared 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. Remove from the oven and let it cool for 5 minutes before serving. Garnish with fresh cilantro, if you are using it.

Notes

  • For a slow cooker version, combine all ingredients in a small slow cooker. Cook on low for 2 hours or on high for 1 hour. Stir halfway through cooking.
  • To keep this easy party dip warm on a buffet, place the baking dish on a warming tray or serve directly from the slow cooker on the low setting.
  • If you want a little more heat, add 1/4 cup of diced pickled jalapeños to the mix.

Nutrition

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