Corn, tomatoes and cheese in a lightly spiced creamy blend of deliciousness, this Hot-n-Spicy Corn dip recipe is sure to be a party pleaser!
This is one of our favorite go-to recipes when we need to make an inexpensive last minute potluck style dish. It’s delicious hot or cold and you might want to make a double batch, because it always seems to be the first to go!
If you don’t have frozen corn you could use two cans of mexi-corn blend, well drained. Occasionally we also add a drained 4-oz can of chopped green chilies as well.
Hot-n-Spicy Corn Dip
You’ll Need:
2 c. frozen corn, thawed, well drained
1(8oz) pkg Neufchatel Cheese, softened (or cream cheese!)
1 can Rotel (Hot or Mild) Diced Tomatoes or 1 large fresh tomato, chopped
1/2 cup shredded Four Cheese Blend
2 Tbsp. finely chopped pickled Jalapeño peppers
1/4 tsp. chili powder
- HEAT oven to 350°F.
- Combine the Neufchatel Cheese (or cream cheese) and chili powder until blended. Add the entire can of un-drained Rotel tomatoes, and jalapenos mixing well.
- Fold in all of the corn and add half of the cheese blend to the mix.
- Spread the mixture evenly in a pie plate or small casserole dish, then top with the remaining cheese.
- Bake at 350°F for 20 minutes until golden brown. Serve with veggie sticks, crackers, wheat thins, etc. You can use Cream cheese in place of the Neufchatel cheese, but it’s higher in fat/calories.
- If you’d prefer a slightly less spicy dish, use mild Rotel or use a fresh garden tomato that has been diced.
- We normally serve this dip with Wheat Thin style crackers, but it’s fabulous with corn chips or corn tortilla chips and looks especially stunning with Blue tortilla chips.
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Hot & Spicy Corn Dip
Equipment
Ingredients
- 2 cups frozen corn (thawed, well drained)
- 8 oz Neufchatel Cheese (softened (or cream cheese!))
- 10 oz Rotel (Hot or Mild Diced Tomatoes or 1 large fresh tomato, chopped)
- ½ cup shredded Four Cheese Blend
- 2 Tbsp. pickled Jalapeño peppers (finely chopped )
- ¼ tsp. chili powder
Instructions
- HEAT oven to 350°F.
- Combine the Neufchatel Cheese (or cream cheese) and chili powder until blended.8 oz Neufchatel Cheese¼ tsp. chili powder
- Add the entire can of un-drained Rotel tomatoes, and jalapenos mixing well.10 oz Rotel2 Tbsp. pickled Jalapeño peppers
- Fold in all of the corn and add half of the cheese blend to the mix.2 cups frozen corn
- Spread the mixture evenly in a pie plate or small casserole dish, then top with the remaining cheese.½ cup shredded Four Cheese Blend
- Bake at 350°F for 20 minutes until golden brown. Serve with veggie sticks, crackers, wheat thins, etc. You can use Cream cheese in place of the Neufchatel cheese, but it’s higher in fat/calories.
- If you’d prefer a slightly less spicy dish, use mild Rotel or use a fresh garden tomato that has been diced.
Serving Suggestion:
- We normally serve this dip with Wheat Thin style crackers, but it’s fabulous with corn chips or corn tortilla chips and looks especially stunning with Blue tortilla chips.
Equipment
If you altered the ingedients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cooking/baking time.