Corn Cream Cheese Dip
Creamy, rich, and loaded with Tex-Mex flavor in every bite. This easy dip is a total crowd-pleaser. Sweet corn balances the spice of green chilies and taco seasoning, all wrapped up in a cheesy, bubbly dip that’s perfect with tortilla chips, pretzels or baguette slices.
Servings 8
Calories 195kcal
Ingredients
- 1 cup corn kernels drained
- 4 oz diced green chilies drained
- 2 green onions chopped
- 8 ounces cream cheese softened
- 1 cup sour cream
- 1 teaspoon garlic powder
- 2 tablespoons taco seasoning
- 1 ½ cups Monterey Jack cheese shredded, divided
Instructions
- Get prepped: Preheat the oven to 350°F. Drain the 1 cup corn kernels and 4 oz diced green chilies. Slice the 2 green onions and set aside.
- Make the base: In a large bowl, beat 8 ounces cream cheese and 1 cup sour cream together with a hand mixer until smooth.
- Season and stir: Mix in 1 teaspoon garlic powder and 2 tablespoons taco seasoning.
- Fold in the corn, green chilies, green onions, and 1 cup of the 1 ½ cups Monterey Jack cheese.
- Assemble and bake: Spread the dip into an 8x8 (or other suitably sized) baking dish. Top with the remaining 1 ½ cups Monterey Jack cheese. Bake for 25 minutes, or until hot and bubbly.
- Serve: Sprinkle with extra green onions if you want to get fancy. Serve warm with tortilla chips.
Notes
- Soften your cream cheese ahead of time for easy mixing
- Drain everything well so the dip isn’t watery
- Use freshly shredded cheese for best meltability
- Bake until the edges bubble for peak scoopability
- Broil for 2 minutes at the end if you want a golden cheesy top
Nutrition
Calories: 195kcal | Carbohydrates: 9g | Protein: 9g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 44mg | Sodium: 347mg | Potassium: 215mg | Fiber: 1g | Sugar: 3g | Vitamin A: 528IU | Vitamin C: 3mg | Calcium: 248mg | Iron: 1mg
