Hot corn dip

I accidentally came across this peculiar dip at a friend's wedding last year. I was extremely hesitant to try it because of the tomatoes (just being honest), but after hours in a bridesmaids dress, I was ready to dive into just about anything. This dip is colorful, spicy, perfectly creamy and is an amazing side dish at a summer barbecue. Plus, it's super quick. And cheap.

  • 1 can white corn, drained
  • 1 can yellow corn, drained
  • 1 can diced tomatoes with green chile peppers, drained
  •  1 package cream cheese, diced
    • Make sure it's softened
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Chopped cilantro
    • Don't skip this ingredient!
  • Preheat oven to 350 degrees
  •  In a medium baking dish, mix white corn, yellow corn, diced tomatoes with green chile peppers
  • Add cream cheese dices, chili powder, garlic powder and cilantro. Combine thoroughly.
  • Bake for 30 minutes or until hot 'n bubbly 
  • Serve with tortilla chips
    • The ones with the hint of lime go great with this dip
Pinky promise, your guests will L-O-V-E this.

Love and chips-'n-dip,
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