✨ Ingredients:For the Dip:1 can (11 oz) Mexicorn, drained1 can (10 oz) Rotel diced tomatoes with green chilies, drained1 block (8 oz) cream cheese, softened1 cup shredded cheddar cheese½ cup sour cream¼ cup mayonnaise1 tsp garlic powder½ tsp onion powder½ tsp ground cuminSalt & pepper, to taste2 green onions, sliced (for garnish)🔥 Optional: chopped jalapeños or hot sauce for extra heatFor Serving:Tortilla chips, crackers, or veggie sticks
🥣 Directions:1. Mix the Base:In a bowl, combine softened cream cheese, sour cream, and mayo. Stir until smooth.2. Add the Good Stuff:Fold in Mexicorn, Rotel, cheddar cheese, garlic powder, onion powder, cumin, salt, and pepper. Add jalapeños or hot sauce if desired.3. Heat the Dip:Stovetop: Heat in a skillet over medium heat, stirring until hot and bubbly (5–7 min).Oven: Bake in a greased 8×8 dish at 350°F (175°C) for 20–25 minutes.4. Serve:Garnish with green onions and serve warm with your favorite dippers! Keep warm in a slow cooker on low if needed.
🥣 Directions:
- Mix the Base:
In a bowl, combine softened cream cheese, sour cream, and mayo. Stir until smooth. - Add the Good Stuff:
Fold in Mexicorn, Rotel, cheddar cheese, garlic powder, onion powder, cumin, salt, and pepper. Add jalapeños or hot sauce if desired. - Heat the Dip:
Stovetop: Heat in a skillet over medium heat, stirring until hot and bubbly (5–7 min).
Oven: Bake in a greased 8×8 dish at 350°F (175°C) for 20–25 minutes.
- Serve:
Garnish with green onions and serve warm with your favorite dippers! Keep warm in a slow cooker on low if needed.
⏱️ Prep Time: 10 min
🔥 Cook Time: 10 min
🍽️ Servings: 8
📊 Calories: ~260 per serving