Hot Creamy Corn Dip is a quick and easy appetizer to kick up your usual party dip.
I came up with this recipe as part of a pantry/fridge dump. Have you every tried one of those? If you aren’t familiar with it, a pantry/fridge dump (sometimes called a pantry challenge) is where you make something using only ingredients you already have in your pantry and fridge (or freezer).
I was preparing for my monthly book club meeting and realized I needed to take a dish. Unfortunately, I forgot about it and didn’t incorporate it into my weekly meal plan! With very little time and energy to go to the grocery store again, I ransacked my pantry and freezer!
Luckily, we had a bag of unopened tortilla chips and I decided I could make a dip. While I had the stuff to make queso (velveeta + rotel), I wanted to make something different. After all, I have a food blog; I have a reputation to uphold. So, I found some cream cheese and corn and decided to put together this quick Hot Creamy Corn Dip.
Hot Creamy Corn Dip
3 cups frozen sweet corn
6 oz. cream cheese
1 can of diced tomatoes and green chiles (aka Rotel), drained
1/2 c. sour cream
1 c. + 1/2 c. shredded cheddar cheese
1 tsp. salt
Preheat oven to 350. Combine all ingredients (except 1/2 c. shredded cheese) in a mixing bowl.
Pour mixture into a baking dish that has been prepared with cooking spray. Top with remaining 1/2 cup of shredded cheese.
Bake for 25-30 minutes until hot and bubbly. Best if served hot.
For more meal plan inspiration, check out this week’s Meal Plan Monday.
- 3 cups frozen sweet corn
- 6 oz. cream cheese
- 1 can of diced tomatoes and green chiles (aka Rotel), drained
- ½ c. sour cream
- 1 c. + ½ c. shredded cheddar cheese
- 1 tsp. salt
- Preheat oven to 350.
- Combine all ingredients (except ½ c. of shredded cheese) in a mixing bowl.
- Pour mixture into a baking dish prepared with cooking spray. Top with remaining ½ c. shredded cheese.
- Bake for 25-30 minutes until hot and bubbly. Best if served hot.