Creamy Corn Dip (Printable Version)
# What You'll Need:
01 -
2 (15.25 ounce) cans southwest corn, drained
02 -
10 ounces Rotel diced tomatoes and green chilies
03 -
2 cups shredded cheddar cheese
04 -
8 green onions, diced
05 -
8 ounces cream cheese, softened
06 -
1 cup sour cream
07 -
1 teaspoon black pepper
08 -
½ teaspoon garlic powder
09 -
½ teaspoon salt
10 -
⅓ cup chopped cilantro
# How to Make It:
01 -
Add all the ingredients to a large bowl and mix until well combined.
02 -
Refrigerate for a minimum of 2 hours or overnight. Serve with your favorite tortilla chips.
# Handy Tips:
01 -
This dip keeps in the fridge for 4 days. If the leftovers seem dry, add a little sour cream when serving again.
02 -
Be sure to drain and rinse the corn and drain the tomatoes to avoid excess liquid in the dip.
03 -
For a warm version, top with extra cheese and broil it in the oven.
04 -
For a spicy variation, add some canned green chilis or diced jalapeños.