Description
A creamy, no-bake party dip made with Mexicorn, Rotel, cheese, and aromatics. Perfect served cold or warm with chips or veggies.
Ingredients
Scale
- 4 oz cream cheese, softened
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 tsp salt
- 1 tsp black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- ¼ tsp smoked paprika
- 1 tsp granulated sugar
- 15.25 oz canned whole kernel sweet corn, drained
- 10 oz Rotel diced tomatoes and green chilies, drained
- 2 cups shredded Mexican cheese blend
- 1 cup chopped green onions
- 1 tbsp grated yellow onion
Instructions
- In a large mixing bowl, combine cream cheese, sour cream, and mayonnaise. Mix until smooth.
- Add salt, black pepper, garlic powder, onion powder, smoked paprika, and sugar. Mix well.
- Fold in drained corn and Rotel until evenly combined.
- Stir in shredded cheese, chopped green onions, and grated yellow onion.
- Cover and refrigerate for at least 2 hours before serving.
- Serve chilled or slightly warmed with chips, crackers, or veggies.
Notes
- Drain corn and Rotel well to avoid a watery dip.
- Chilling improves flavor; prepare a day ahead if possible.
- Add jalapeños or hot sauce for a spicier version.
- Can be served warm by gently microwaving or using a slow cooker.
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 210
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg
Keywords: Mexicorn Rotel Dip, corn cheese dip, no-bake party dip, creamy corn appetizer, Rotel recipes