Description
A creamy and spicy dip made with mexicorn and Rotel.
Ingredients
Scale
- 1 can mexicorn
- 1 can Rotel tomatoes
- 1 package cream cheese (8 oz)
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder
Instructions
- Drain mexicorn and Rotel tomatoes.
- In a saucepan, combine cream cheese, sour cream, and spices over medium heat.
- Stir until cream cheese melts and mixture is smooth.
- Add mexicorn and Rotel to the mixture, stirring well.
- Cook for an additional 5 minutes, stirring occasionally.
- Remove from heat and mix in shredded cheddar cheese.
- Serve warm with tortilla chips.
Notes
- Adjust spice level by adding more chili powder.
- Can be made ahead and reheated.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 200
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Keywords: mexicorn, rotel dip, dip recipe, appetizer