One of the most requested appetizers by my friends at every get-together is this Hot Corn Dip! It is warm, cheesy, addicting, and is always the first empty dish at the appetizer table.
Hot Corn Dip Ingredients
- cream cheese
- white shoepeg corn
- Rotel, or diced tomatoes
- Mexican cheese blend
- Diced tomatoes and green onion
Hot Corn Dip
Ingredients
- 8 oz. block of cream cheese, at room temperature
- 11 oz. can of white shoepeg corn, drained
- 10 oz. can of Rotel, or diced tomatoes, undrained
- 1 cup Mexican cheese blend
- Diced tomatoes and green onion
Instructions
Over medium heat, mix cream cheese, corn and Rotel in a large pot until well blended. Pour mixture into dish and top with cheese.
Bake at 350 degrees for 15-20 minutes, or until the cheese is melted.
Top with tomatoes, green onion and serve with chips!
