Mexicorn Rotel Dip is a creamy, cheesy dip with a bit of a spicy kick, making it a perfect party appetizer or game day snack. Here’s a simple recipe to whip up this delicious dip:
Ingredients:
- 1 can (10 oz) Rotel tomatoes (diced tomatoes with green chilies)
- 1 can (11 oz) Mexicorn (corn with red and green peppers)
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- Optional toppings: sliced green onions, chopped cilantro, or jalapeño slices
Instructions:
- Prepare the Ingredients: Drain the Rotel tomatoes and Mexicorn, and set them aside. Softening the cream cheese ahead of time will make it easier to mix.
- Mix the Base: In a large mixing bowl, combine the softened cream cheese, sour cream, garlic powder, onion powder, and a pinch of salt and pepper. Mix until smooth and creamy.
- Add the Veggies: Gently fold in the drained Rotel tomatoes and Mexicorn until evenly distributed.
- Incorporate the Cheese: Add in the shredded cheddar cheese, and stir to combine. If you like your dip extra cheesy, you can add more cheese to taste.
- Heat the Dip: Transfer the mixture to a microwave-safe dish and heat on high for 2-3 minutes, or until the cheese is melted and the dip is hot. Stir halfway through to ensure even heating. Alternatively, you can bake the dip in a preheated oven at 350°F (175°C) for about 20 minutes, or until bubbly.
- Serve: Top with your choice of sliced green onions, cilantro, or jalapeño slices for an extra burst of flavor. Serve hot with tortilla chips, crackers, or fresh veggies for dipping.
Tips:
- For a heartier dip, you can add cooked and crumbled ground beef or sausage.
- Adjust the spiciness by choosing a mild or hot version of Rotel tomatoes.
- This dip can also be made in a slow cooker. Simply combine all the ingredients and cook on low for 2-3 hours, stirring occasionally.
Enjoy your Mexicorn Rotel Dip! It’s a crowd-pleaser that’s sure to disappear quickly.
