Super Easy Cream Cheese Corn Dip

Rotel cream cheese corn dip in a bowl surrounded by tortilla chips

Super Easy Cream Cheese Corn Dip

This cream cheese corn dip is made with Rotel tomatoes and Tex-Mex seasonings for a delicious and easy to make appetizer. It's a quick recipe that's ideal for year-round entertaining!

Course Appetizer/Side

Cuisine American

Keyword corn dip with Rotel, cream cheese corn dip, hot corn dip

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings

Calories 226kcal

Author Natasha Bull

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