Mexicorn Rotel Dip
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 8-10
Difficulty Level: Easy
Ingredients:
- 1 can (10 oz) Rotel Original Diced Tomatoes and Green Chilies, drained
- 1 can (11 oz) Mexicorn (corn with red and green peppers), drained
- 1 package (8 oz) cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper to taste
- Chopped fresh cilantro for garnish (optional)
- Tortilla chips or bread slices for dipping
Instructions:
- Preheat Oven:
- Preheat your oven to 375°F (190°C).
- Mix Cream Cheese:
- In a mixing bowl, combine softened cream cheese, mayonnaise, garlic powder, onion powder, cumin, and cayenne pepper (if using). Mix until well combined.
- Add Rotel and Mexicorn:
- Add drained Rotel diced tomatoes and green chilies, and Mexicorn to the cream cheese mixture. Mix until all ingredients are evenly distributed.
- Add Shredded Cheese:
- Fold in shredded sharp cheddar cheese and shredded Monterey Jack cheese into the mixture. Season with salt and black pepper to taste.
- Transfer to Baking Dish:
- Transfer the mixture to a baking dish, spreading it out evenly.
- Bake in the Oven:
- Bake in the preheated oven for approximately 20 minutes or until the dip is hot and bubbly, and the cheese is melted and golden brown on top.
- Garnish:
- If desired, garnish with chopped fresh cilantro before serving.
- Serve Warm:
- Serve the Mexicorn Rotel Dip warm with tortilla chips or slices of bread for dipping.
- Enjoy!
- Enjoy this flavorful and cheesy Mexicorn Rotel Dip as a delicious appetizer for gatherings or game day.
Note:
- Adjust the cayenne pepper according to your spice preference.
- You can customize this dip by adding cooked and crumbled sausage or ground beef for extra flavor.
- Leftovers can be refrigerated and reheated for later enjoyment.
