Hot Corn Dip

I have been on a corn kick lately. I think it started a few months ago when I ordered these yummy corn fritters from Cheesecake Factory. Now I can't seem to get enough corn. Corn fritters, corn salsa and this fantastic corn dip.

I love that is a fun twist on your typical queso dip. The corn adds texture and the fresh topping on top really brings it together.

I served this at our Mardi Gras Party and people loved it. And I stashed away a little container for myself. Best. Idea. Ever. The leftovers of this (if you have any) heat up great!

What are some other awesome corn recipes I need to try?

Hot Corn Dip
The Apron Gal

1 (8oz) block cream cheese softened
1 can corn, drained
1 can (4 oz) diced green chiles
1/2 teaspoon chile powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
2 1/2 cups cheese (I used a combination of cheddar and monterey)
1/2 cup sour cream

For topping:
Diced tomatoes
Chopped cilantro
Diced green onions


Preheat oven to 350 degrees. Combine all ingredients except topping in a baking dish. Bake for 30 minutes or until cheese is hot and bubbling. Top with chopped tomatoes, cilantro, and green onions. Serve with tortilla chips.


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