Cream Cheese Corn Dip Recipes

HOT CORN DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium baking dish, mix white corn, yellow corn, diced tomatoes with green chile peppers, cream cheese, chili powder, garlic powder and cilantro.
• Bake in the preheated oven 30 minutes, or until hot bubbly

COLD CORN DIP

Steps:

• Mix first 4 ingredients in medium bowl until blended.
• Add remaining ingredients; mix well.
• Refrigerate 1 hour or until chilled.

EASY CORN DIP

Steps:

• Preheat the oven to 375 degrees F.
• Stir together the cream cheese, sour cream and mayonnaise in a large bowl until combined. Add the corn, chiles, jalapenos, salsa, salt, pepper and half the grated cheese, then stir.
• Spread the mixture into a 9-by-13-inch casserole dish and sprinkle the top with the remaining cheese. Bake until bubbly and golden, about 20 minutes.
• Top with the cilantro and serve warm with the corn chips on the side.

MEXICAN CORN DIP RECIPE WITH CREAM CHEESE AND JALAPEñOS

Steps:

• In a medium-sized mixing bowl, combine the cream cheese, mayonnaise, sour cream, lime juice, salt, garlic powder, and pepper. Use a handheld mixer on medium-high speed to blend until the mixture comes completely together and is smooth in texture.
• Add the remaining ingredients and stir until evenly coated in the sauce. Serve right away or refrigerate until ready to serve.

CHEESY CORN DIP

Steps:

• Mix corn, Cheddar cheese, sour cream, mayonnaise, green onions, Worcestershire sauce, and Cajun seasoning together in a large bowl.
• Cover and refrigerate until flavors meld, 4 hours to overnight.

MEXICAN STREET CORN DIP RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• Add the cream cheese, Lala® Crema, garlic, hot sauce, lime juice, and 1 cup (100 G) pepper jack cheese to a high-powered blender and blend on high speed for 1-2 minutes, until mostly smooth.
• Spoon cream cheese mixture into a large bowl and stir in the remaining cup of shredded cheese, ¼ cup Cotija cheese, the jalapeño, red onion, ½ cup (20 G) cilantro, 4 cups (700 G) frozen corn, salt, and black pepper until well combined.
• Pour the mixture into a 9-inch square baking dish. Sprinkle the remaining ½ cup (85 G) corn on top.
• Bake the dip for 30-40 minutes, until bubbling and hot.
• Remove the dip from the oven and top with a drizzle of Lala® Crema, 2 tablespoons Cotija cheese, the chili powder, and 1 tablespoon cilantro.
• Serve warm with tortilla chips for dipping.
• Enjoy!

CORN DIP WITH CREAM CHEESE

Steps:

• Dump the softened cream cheese, sour cream and mayo into a large mixing bowl.
• Add the salt, pepper, garlic powder, onion powder, smoked paprika and granulated sugar to the bowl.
• Use an electric mixer to whip all of the ingredients together until smooth.
• Add the corn and Rotel to the bowl.
• Stir well.
• Add the shredded cheese, chopped green onions and grated yellow onion to the bowl.
• Stir well again.
• Cover the bowl and place it in the refrigerator for at least 2 hours before serving.
• Serve with chips and/or crackers for dipping.
• Enjoy!