Description
This creamy hot corn dip is an easy appetizer packed full of flavor. It’s baked until bubbly and perfect to serve with chips, crackers, or veggies. This dip is so easy to make, and it’s ALWAYS a favorite at parties!
Ingredients
Scale
- 8 ounces cream cheese, room temperature
- 1 1/2 cups grated Monterey Jack cheese, divided
- 1/2 cup sour cream
- 2 (15- ounce) cans corn, drained (I like to use the sweet yellow and white corn mix)
- 1 (10- ounce) can Original Ro-Tel, drained
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
Instructions
- Preheat oven to 350°F. Coat a small casserole dish (7″x10″) lightly with nonstick spray, set aside.
- In a medium mixing bowl combine cream cheese, 1 cup of Monterey Jack, sour cream, corn, Ro-Tel, paprika, garlic powder, and salt stirring until no lumps of cream cheese remain.
- Spread the mixture in prepared dish and sprinkle with remaining 1/2 cup cheese.
- Bake for 20-25 minutes, until mixture is warm and cheese is melted.
- Optional – place under broiler for approximately 30 seconds to brown cheese if desired.
- Serve warm with chips, crackers, or veggies.
Notes
- Slow Cooker Method: Place all ingredients in a small slow cooker, and heat on low for 1 1/2 hours, or until all cheese is melted.
Nutrition
- Serving Size: 1/4 cup
- Calories: 158
- Sugar: 2.3 g
- Sodium: 251.5 mg
- Fat: 12.5 g
- Carbohydrates: 6.4 g
- Protein: 6.1 g
- Cholesterol: 35 mg
