Creamy Corn Rotel Dip

My friend Joy made this for our small group Christmas Party this year.  Joy and I work out together during the week every morning at 6 a.m.  Which is kind of ironic because I will need to run about 10 miles to wear off all the Creamy Corn Dip I’ve eaten over Christmas break…and we haven’t been making the gym during this time.

I kept eating it all night…then begged her for the recipe.  Then I sang her praises for the entire week. That week I took it to work, and one of the ladies there said “Oh I’ve always LOVED that dip!”  So my question is..

How have I not KNOWN about this dip before now?

It is really easy, only requires a few ingredients and you can tailor it to suit your diet needs.  Use lowfat or fat-free cream cheese and baked tortilla chips to scoop up each luscious bite or make it full blown fat and walk it off later! Either way, it is a great appetizer or dip for your New Year’s party this year! It also works really well in a crock pot!

Here is your list of ingredients ..most of them you probably have, like the spices, but you will need 2 cans of white and yellow corn or one can of yellow and white can of white, an 8 ounce block of cream cheese, a handful of  chopped cilantro, a can of Rotel ( I used Original) and some spices – chili powder and garlic powder, salt and pepper.

Start by draining your corn into a colander.  I always rinse off the canning liquid.  I just don’t like it. After you drain the corn, dump your Rotel right in as well to drain, but don’t rinse this one!.

Cube up one entire block of cream cheese and add all this into a large mixing bowl.  Then add in your spices. Add in 1/2 teaspoon each of chili powder and garlic powder.  Then add a pinch of black pepper and 1/2 teaspoon of salt.

Chop up your cilantro…I love cilantro so I ended up with about 1/4 cup chopped.

Did you know the stems of the cilantro plant are very flavorful? I chop them finely along with the leaves in my recipes.

Now, just for ease of mixing, I popped this whole bowl into the microwave for about 2 minutes to kind of melt the cream cheese.

Then spoon this into a baking dish (9 x 9). Or I just used this pretty Le Creuset oval dish I have.

Spread it evenly in the dish.

And pop it right into a 350º oven for 30 minutes.

Set this out at your next get together along with some tortilla chips and it’ll be a big hit!

I made it again for my work party but this time in a crock pot.

Thanks Joy, for sharing this recipe with me.  Can we start working out again? I need it.

Creamy Corn Rotel Dip

 

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Prep time

5 mins

Cook time

30 mins

Total time

35 mins

 

Author: Katie of Dishin & Dishes

Serves: 8

Ingredients

• 2 cans white and yellow corn ( or one can white and one can yellow) - drained
• 1 can rotel - drained
• 1 8 oz cream cheese - dice and soften
• ½ teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Cilantro - chopped - add to taste

Instructions

1. Drain corn into colander and rinse off canning liquid. Then add Rotel to drain in colander but don't rinse. Cut up cream cheese into chunks and add all into bowl including spices and chopped cilantro. Microwave for 2 minutes to heat cream cheese. Mix well and pour into sprayed 9 x9 baking dish. Bake at 350 for about 30 minutes. Can also be added into small crock pot instead. Cook on high until cream cheese melts, reduce to low and mix well.

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Katie’s Printable Recipe – Creamy Corn Dip