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!
2 c. frozen corn, thawed, well drained
1(8oz) pkg Neufchatel Cheese, softened (or cream cheese!)
1 can Rotel (Hot or Mild) Diced Tomatoes
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 rotel tomatoes, jalapenos and diced tomatoes, mixing well Fold in 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 350F 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.