5 from 3 votes
Corn Dip With Rotel
Creamy corn dip with Rotel is full of flavor, and a party favorite! This dip may not be the prettiest dip, but it's so delicious that once you start dipping with tortilla chips or Fritos, you may not be able to stop!
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
10
Servings
Calories:
238 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 8 ounces cream cheese softened
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 15.25 ounces corn drained, dry drained corn well, can also use about 2 cups fresh corn or 2 cups frozen corn that has been defrosted, sweet, canned
- 10 ounces diced tomatoes with green chilies canned, drained, like Rotel
- 2 cups cheddar cheese shredded
Instructions
How To Make The Corn Dip With Rotel
- Place cream cheese and sour cream in a mixing bowl. Mix together until smooth.
- Add garlic powder, cumin, salt, and pepper to the cream cheese mixture and mix until blended.
- Drain the corn and diced tomatoes with green chilies well. Place cheddar cheese, corn and diced tomatoes with green chilies into the cream cheese mixture. Stir the corn dip until well blended.
Cup of Yum
To Make Cold Corn Dip
- Pour dip after mixing into a serving bowl. Serve with tortilla chips, Fritos, or other corn chips and enjoy.
To Make Hot Corn Dip
- Preheat the oven to 350 degrees fahrenheit. Spray 8 x 8 pan with spray cooking oil.
- Pour the dip mixture into the pan. Bake the dip for 25-30 minutes until hot and bubbly around the edges. Give the dip a stir, then serve with tortilla chips, Fritos, or other corn chips and enjoy.
Notes
- You can keep this dip warm in the slow cooker after heating it up, just transfer it to a warmed up slow cooker.
- I don't recommend warming the dip up in the slow cooker. As the cream cheese and sour cream in this dip will likely separate and won't have a great texture from being cooked low and slow in my experience.
- Both sour cream and cream cheese are usually ingredients added to the end of cooking in a slow cooker after other ingredients are hot so they don't separate. While you could heat up the rotel and corn first in the slow cooker, it is likely more trouble than it's worth.
Nutrition Information
Calories
238kcal
(12%)
Carbohydrates
12g
(4%)
Protein
9g
(18%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.003g
(0%)
Cholesterol
52mg
(17%)
Sodium
349mg
(15%)
Potassium
238mg
(5%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
719IU
(14%)
Vitamin C
6mg
(7%)
Calcium
205mg
(21%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10 Servings
Amount Per Serving
Calories 238
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 12g | 4% |
| Protein | 9g | 18% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 52mg | 17% |
| Sodium | 349mg | 15% |
| Potassium | 238mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 719IU | 14% |
| Vitamin C | 6mg | 7% |
| Calcium | 205mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.