Description
This Hot Corn Dip is a creamy, flavorful appetizer perfect for parties and gatherings. Made with a blend of white and yellow corn, diced tomatoes with green chile peppers, and seasoned with chili powder, cumin, and garlic salt, it offers a delightful spicy kick. Baked until bubbly and golden, this easy-to-make dip pairs wonderfully with tortilla chips or fresh vegetables.
Ingredients
Corn and Veggies
- 1 (15-ounce) can white corn, drained
- 1 (15-ounce) can yellow corn, drained
- 1 (10-ounce) can diced tomatoes with green chile peppers, drained
Other Ingredients
- 1 (8-ounce) package cream cheese, diced and softened
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic salt with parsley flakes
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to warm up while you prepare the dip mixture.
- Mix Ingredients: In a medium mixing bowl, combine the drained white and yellow corn, diced tomatoes with green chile peppers, softened cream cheese, chili powder, cumin, garlic salt with parsley flakes, and chopped fresh cilantro if using. Stir gently until everything is just combined.
- Prepare Baking Dish: Lightly grease a baking dish with cooking spray or a small amount of oil to prevent sticking.
- Bake the Dip: Pour the corn mixture evenly into the prepared baking dish and spread it out. Place it in the preheated oven and bake for 25 to 30 minutes, or until the dip is bubbly and the edges begin to turn golden.
Notes
- Drain all canned ingredients well to avoid a watery dip.
- For a spicier dip, add more diced green chile peppers or a pinch of cayenne pepper.
- Serve warm with tortilla chips, crackers, or fresh vegetable sticks.
- This dip can be made a day ahead and refrigerated; just bake before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
