Cream Cheese Corn Dip
This Cream Cheese Corn Dip is an easy appetizer that's perfect for a crowd. It's made with simple ingredients and is creamy, cheesy, and so flavorful. Serve with tortilla chips or veggies for the most irresistible snack!
Ingredients
- 8 ounces cream cheese (softened to room temperature)
- 2 teaspoons garlic powder
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 (15 ounce) can yellow corn (drained)
- 2 Roma tomatoes (diced)
- ½ cup shredded Monterey jack cheese
- Green onion (for garnish, if desired)
Instructions
- Preheat oven to 350℉. Lightly grease an 8x8 baking dish or oven-proof skillet and set aside.
- In a large mixing bowl, add cream cheese, garlic powder, chili powder, salt, and pepper and stir well to combine. Add corn, diced tomatoes, and shredded cheese and mix thoroughly until combined.
- Transfer mixture to an oven-safe skillet or dish. Bake for 30 minutes, or until edges begin to brown. Let cool for 5 minutes and then garnish with green onions, if desired, and serve immediately.
Notes
- Leftovers will keep in an airtight container in the refrigerator for up to three days.
- To reheat: warm in the microwave or in the oven at 325℉ for 10-15 minutes, or until warmed through.
- To freeze: place dip in a freezer-safe container or bag and freeze for up to two months. When ready to serve, let thaw completely in the refrigerator and reheat in the microwave or oven.
- See my tips and tricks for making this Cream Cheese Corn Dip above the recipe box.