Description
A velvety, no-bake creamy corn dip that’s perfect for gatherings and sure to please family and friends.
Ingredients
Scale
- 2 (15.25 ounce) cans southwest corn (drained)
- 10 ounces Rotel diced tomatoes and green chilies
- 2 cups cheddar cheese (shredded)
- 8 green onions (diced)
- 8 ounces cream cheese (softened)
- 1 cup sour cream
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ⅓ cup cilantro (chopped)
Instructions
- Combine 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 in a large mixing bowl.
- Mix all the ingredients until they’re well combined and the cheese is evenly distributed throughout the dip.
- Cover the bowl and refrigerate for a minimum of 120 minutes, or overnight if you can wait that long.
- Serve with your favorite tortilla chips and enjoy the creamy goodness!
Notes
Make-ahead magic: This dip can be prepared a day in advance. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: ¼ cup
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg