Creamy Corn Dip
Sometimes called cowboy corn dip, or crack corn dip, this appetizer is made from a mixture of southwest corn, diced tomatoes, green chilies, cheddar cheese, sour cream, and cream cheese. It’s so tasty and easy to make!
Servings: 12
Calories: 189kcal
Equipment
Ingredients
- 2 (15.25 ounce) cans southwest corn drained
- 10 ounces Rotel diced tomatoes and green chilies
- 2 cups cheddar cheese shredded
- 8 green onions diced
- 8 ounces cream cheese softened
- 1 cup sour cream
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ⅓ cup cilantro chopped
Instructions
- Add all the ingredients to a large bowl and mix until well combined.
- Refrigerate for a minimum of 2 hours or overnight. Serve with your favorite tortilla chips, and enjoy!
Notes
- This dip keeps in the fridge for 4 days. If the leftovers seem dry, add a little sour cream to it when you serve it the second time around.
- Be sure to drain and rinse the corn and drain the tomatoes so there's no excess liquid in the dip.
- For a warm version, top with extra cheese and broil it in the oven.
- For a spicy corn dip you can add some canned green chilis or diced jalapenos to the dip.
Nutrition
Calories: 189kcal | Carbohydrates: 4g | Protein: 6g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 49mg | Sodium: 289mg | Potassium: 136mg | Fiber: 1g | Sugar: 2g | Vitamin A: 701IU | Vitamin C: 4mg | Calcium: 185mg | Iron: 0.4mg