This Mexicorn Rotel Dip is a creamy, cheesy delight with just the right amount of spice and crunch from the Mexicorn. The sweetness of the corn and the zesty kick of Rotel tomatoes come together in perfect harmony, creating an irresistible appetizer that’ll keep everyone dipping.
Ingredients:
- 1 can (15.25 oz) Mexicorn (corn with peppers)
- 1 can (10 oz) Rotel tomatoes (diced tomatoes and green chilies)
- 1 block (8 oz) cream cheese, softened
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 1 tbsp taco seasoning (optional)
- 1 jalapeño, chopped (optional for extra spice)
- Tortilla chips for serving
Instructions:
- In a medium saucepan over medium heat, combine the cream cheese, sour cream, and shredded cheddar. Stir continuously until the cheeses are melted and fully combined.
- Add the Mexicorn, Rotel tomatoes (with juice), and taco seasoning if using. Stir everything together.
- Let the dip cook for about 5-7 minutes, stirring occasionally until it’s warmed through and creamy.
- For extra heat, stir in the chopped jalapeño.
- Transfer the dip to a serving bowl and serve warm with tortilla chips.
