Cream Cheese Corn Dip Recipe
This easy cream cheese corn dip is creamy, slightly spicy, and perfectly sweet-savory. It comes together in one bowl and bakes until hot and bubbly, making it a crowd-pleasing appetizer ready in just 20 minutes.
Ingredients
Main Ingredients
- 8 oz cream cheese softened
- 2 cups corn frozen, canned (drained), or fresh
- 1 cup shredded cheese cheddar, Monterey Jack, or Mexican blend
- 0.5 cup sour cream or Greek yogurt
- 4 oz diced green chiles canned
- 0.5 tsp garlic powder
- 0.5 tsp ground cumin
- salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C). Allow the cream cheese to soften fully for easy mixing.
- In a large bowl, combine the cream cheese and sour cream until smooth and creamy.
- Add the corn, shredded cheese, diced green chiles, garlic powder, cumin, salt, and pepper. Stir until evenly combined.
- Spread the mixture evenly into an 8x8-inch baking dish or pie pan.
- Bake for about 15 minutes, or until the dip is hot, bubbly, and lightly golden around the edges.
- Let cool for 5 minutes before serving.
Notes
Drain canned corn thoroughly to prevent a watery dip. For extra heat, add diced jalapeños or use pepper Jack cheese. This dip can be mixed ahead of time and baked just before serving.