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Creamy Corn Dip Recipe

4.5 from 123 reviews

This Creamy Corn Dip is a flavorful and easy-to-make appetizer combining southwest corn, diced tomatoes with green chilies, creamy cheese, and fresh herbs. Perfect for parties or snacking, it offers a creamy texture with a slight kick and can be served chilled with tortilla chips.

Ingredients

Scale

Vegetables and Herbs

  • 2 (15.25 ounce) cans southwest corn, drained
  • 10 ounces Rotel diced tomatoes and green chilies
  • 8 green onions, diced
  • ⅓ cup cilantro, chopped

Dairy

  • 2 cups cheddar cheese, shredded
  • 8 ounces cream cheese, softened
  • 1 cup sour cream

Seasonings

  • 1 teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon salt

Instructions

  1. Combine Ingredients: Add the drained southwest corn, Rotel diced tomatoes and green chilies, shredded cheddar cheese, diced green onions, softened cream cheese, sour cream, black pepper, garlic powder, salt, and chopped cilantro into a large mixing bowl. Mix all ingredients thoroughly until well combined and creamy.
  2. Chill the Dip: Cover the bowl with plastic wrap or a lid and refrigerate the mixture for a minimum of 2 hours, allowing the flavors to meld together. For best taste, refrigerate overnight.
  3. Serve: Remove the dip from the refrigerator and give it a gentle stir. Serve chilled with your favorite tortilla chips and enjoy this creamy, tangy, and slightly spicy corn dip.

Notes

  • This dip can be prepared a day in advance, making it perfect for gatherings and parties.
  • For a spicier dip, use a hotter variety of diced tomatoes and chilies or add some finely chopped jalapeños.
  • To make it gluten free, ensure the tortilla chips serve are certified gluten free.
  • Store leftovers in an airtight container refrigerated for up to 3 days.
  • For a smoother texture, blend half of the mixture before combining it with the rest.

Keywords: creamy corn dip, southwest corn dip, cheesy corn dip, party dip, appetizer, no cook dip, Rotel dip, easy dip recipe