Ingredients

The following ingredients have 8 Servings
  • 15.25 oz can of yellow corn (drained)
  • 10 oz can of tomatoes and green chilies (Rotel)
  • 8 oz pkg cream cheese (softened)
  • 1/4 cup sour cream
  • 4 oz Monterey Jack cheese (grated, divided)
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt
  • Optional (cilantro for garnish)

Instruction

  • Preheat oven to 350 degrees F.
  • Add, corn, diced tomatoes and green chilies, cream cheese, sour cream, 3/4 cup Monterey Jack cheese, chili powder, garlic powder, cumin and salt to a medium-size bowl and mix well.
  • Pour the corn mixture into a small baking dish that has been sprayed with non-stick cooking spray. Top with the remaining cheese and bake for 30 minutes or until the dip is hot and bubbly.
  • Garnish with chopped cilantro and serve hot with chips or veggies.