Cream Cheese Corn Dip
This cream cheese corn dip is made with Rotel tomatoes and Tex-Mex spices for a delicious and easy to make appetizer or side.
Servings 6
Calories 226kcal
Ingredients
- 3 cups frozen corn
- 8 ounces cream cheese (1 block of Philly) softened
- 1 (10 fluid ounce) can Rotel Diced Tomatoes & Green Chilies with juices
- 1 tablespoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/3 cup scallions chopped
- Salt & pepper to taste
Instructions
- Take the cream cheese out of the fridge about an hour or so prior to starting the recipe or microwave it for 20-30 seconds so it becomes nice and soft.
- Add all ingredients except for the corn and scallions to a skillet or large saucepan over medium heat. Cook for a few minutes, stirring it until the cream cheese has melted into a nice sauce.
- Add the corn and scallions and cook for another 5-7 minutes, or until it's heated through (stir it often and turn the heat down if it starts to bubble too much and dry out). If you want to thin it out a bit, add a splash of chicken broth. Taste and season with salt & pepper as needed.
- Serve hot or chill first. Can be eaten as a dip (hot or cold) or as even as a hot side dish like you would serve creamed corn.
Notes
- You may use canned corn instead of frozen corn.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
Calories: 226kcal | Carbohydrates: 24g | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 42mg | Sodium: 153mg | Potassium: 433mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1099IU | Vitamin C: 11mg | Calcium: 65mg | Iron: 2mg