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HOT CHEESY CORN DIP

HOT CHEESY CORN DIP

This HOT CHEESY CORN DIP is a creamy
5 from 1 vote
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients
  

  • 8 ounces cream cheese at room temperature
  • 1 cup mayonnaise
  • ⅓ cup grated Parmesan cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon chili powder
  • 2 cans 15.25 ounces each corn, drained ( about 3 + ½ - 4 cups)
  • 1 can 11 ounces Ro-tel diced tomatoes & green chiles, drained
  • 1 + ½ cups shredded sharp cheddar cheese
  • 1 + ½ cups shredded monterey jack cheese
  • 2 chopped green onions for garnish

Instructions
 

  • Preheat the oven to 350 degrees F. Butter a 9x13-inch baking or casserole dish.
  • In a large bowl whisk together the cream cheese, mayonnaise, Parmesan, garlic powder and chili powder.
  • Add the corn, Ro-tel and both cheeses - holding back a handful to scatter over top.
  • Stir well and spread out evenly in the pan. Sprinkle the handful of cheese over the top.
  • Bake 28 - 35 minutes until bubbly around the edges. The grease from the cheese will rise to the top - skim it off with a spoon and discard.
  • Garnish with green onions.
  • Serve warm with tortilla chips.

Nutrition

Serving: 1grams
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