This warm, cheesy dip blends the sweetness of Mexicorn with the tangy kick of Rotel tomatoes and green chilies. Creamy, flavorful, and loaded with cheese, it’s perfect for game nights, parties, or a cozy snack at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mexicorn, drained | 1 can (11 oz) |
| Rotel tomatoes with green chilies, undrained | 1 can (10 oz) |
| Shredded cheddar cheese (or Mexican blend) | 2 cups |
| Cream cheese, softened | 8 oz |
| Sour cream | 1/2 cup |
| Garlic powder | 1 teaspoon |
| Chili powder (optional) | 1/2 teaspoon |
| Fresh cilantro or green onions, chopped | For garnish |
Instructions
- In a large bowl, beat together the softened cream cheese and sour cream until smooth and fluffy. This will be the creamy base for your dip.
- Stir in the Mexicorn and Rotel tomatoes, juices included, gently folding to combine.
- Add shredded cheese, garlic powder, and chili powder if using. Mix until everything is evenly incorporated.
- Transfer the mixture to an oven-safe baking dish or a cast-iron skillet.
- Bake at 350°F (175°C) for 20–25 minutes, until the edges are bubbling and the top is golden and gooey.
- Let the dip cool for a few minutes, then garnish with fresh cilantro or green onions before serving.
Presentation Tips
Serve this dip warm with crispy tortilla chips, buttery crackers, or crunchy veggie sticks. A rustic bowl or skillet straight from the oven gives it an inviting, cozy look. For an extra touch, add a few jalapeño slices or a drizzle of crema for a restaurant-style presentation.
