I don’t watch the Super Bowl, but I love Super Bowl snack food! This year I spiced up the tired old cord dip recipe and made Cream Cheese Rotel Corn Dip… YUM!
Who wants to suffer through a bland easy corn dip recipe when they can mix all these robust flavors into a single scrumptilicious dip?!
Nothing starts the mouth watering like a creamy, melted cheesy dip that explodes across the taste buds. The best thing is you can spice it up to your personal HEAT preference. You can also use this as a COLD corn dip with Fritos or any other tortilla chip. It’s the best dip made with cream cheese, and I’ll share the secrets of conjuring up a mouthwatering Super Bowl snack (or a delectable dinner appetizer).
The most important step is to completely drain your corn and tomatoes. This avoids ending up with a soggy, depressing dip. We are shooting for a creamy corn dip, not a water-bloated, runny mess! For best results, dry the corn on paper towels laid out on the counter—seriously! The tomatoes are difficult to dry completely as they are a wet fruit; that’s okay though. Do the best you can to drain them over the sink for a few minutes while moving the colander around to capture different drainage angles.
Spice this recipe up a notch (or five) by adding jalapenos or habaneros. I suggest cooking it until the cheese is golden on the top, about 30-35 minutes. I prefer my cheese TOASTY, but cook it to your preference!
Let’s get cookin’!
Cream Cheese Rotel Corn Dip
Ingredients
- 8 oz cream cheese
- 2 cups Monterey Jack cheese (divided)
- 1/2 cup sour cream
- 2 - 15 oz cans of sweet yellow and white corn mix (drained)
- 1 - 15 oz can of Rotel tomatoes (or any diced tomato, drained)
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
Instructions
- Preheat oven to 375F
- Add all the ingredients to a bowl (only 1 1/2 cups of the Monterey Jack cheese) and mix together until even throughout. Put the mixture into a baking dish and sprinkle the remaining 1/2 cup of Monterey Jack cheese on top. Place the dish in the oven for 30-35 minutes or until the top is golden browned throughout
