Cheesy Hot Corn Dip
This Cheesy Hot Corn Dip is a creamy, cheesy delicious dip that's perfect for all your summer parties. It's great for tailgating, too!
Servings: 8 servings
Ingredients
- 15 ounce Canned corn kernels fresh (cooked) or frozen (thawed0 can also be used
- 8 ounces Cream cheese softened to room temperature
- 1/2 cup Sour cream
- 1/2 teaspoon Garlic powder
- 1/4 teaspoon Kosher salt
- 4 ounces Freshly grated pepper jack cheese about 1 cup shredded
- 4 ounces Freshly grated sharp cheddar cheese about 1 cup shredded
Instructions
- Combine ingredients together in a large bowl. Pour into a small casserole dish (8” square or equivalent).
- Bake at 350 degrees for about 30 minutes or until cheeses are melted and golden brown on top.
- Serve hot with tortilla chips or crackers.
Notes
- For more heat, add a 4-ounce can of diced green chiles or jalapeños.
- Mix up the types of cheese - use all Pepper Jack or all Cheddar, or for less heat replace the Pepper Jack with plain Monterey Jack.
- Storing leftovers is easy! Just spoon the dip into an airtight container and keep it in the fridge for up to 3-4 days.
- To reheat, just pop it in the microwave for 30-45 seconds.
Nutrition
Calories: 278kcal | Carbohydrates: 10g | Protein: 10g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 64mg | Sodium: 431mg | Potassium: 142mg | Fiber: 0.02g | Sugar: 2g | Vitamin A: 721IU | Vitamin C: 1mg | Calcium: 249mg | Iron: 0.3mg
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