Creamy and flavorful dip chock full of cheesy corn, that tastes amazing with tortilla chips.
Prevent your screen from going dark
Equipment
mixing bowl
cooking spoon or spatula
baking dish or pie plate
Ingredients
3cupsfrozen cornthawed and drained
4ozcan diced green chilies
1cupsour cream
8ozcream cheesesoftened
8ozcheddar cheese and/or pepper jack cheesegrated (2 cups)
½teaspoonblack pepper
½teaspoongarlic salt
Instructions
First preheat the oven to 350ºF.
Set aside ½ cup of the grated cheese and then stir together all remaining ingredients in a mixing bowl.
Transfer mixed dip to an oven-proof, shallow baking dish or pie plate.
Next, sprinkle the reserved cheese over the top.
Bake at 350°F for 20 minutes or until hot and bubbly.
Notes
Tip: For perfectly creamy texture, make sure to soften the cream cheese before blending it with the remaining ingredients.
Tip: Use frozen or fresh summer corn for this dip. While you can use white, yellow or sweet corn, we do not recommend canned corn for this crack corn dip recipe.
Tip: Due to the high dairy content we recommend not leaving this dip out for more than 2 hours.