Hot Corn Dip
  • Prep Time: 5 minutes 
  • Cook Time: 20 minutes 
  • Total Time: 25 minutes 
  • Yield: serves 12 

 
 

Description: 

This dip is so easy, and is ALWAYS a huge favorite at parties! 

 
 

Ingredients: 

  • 8 ounces cream cheese, room temperature 
  • 1 1/2 cups grated Monterey Jack cheese, divided 
  • 1/2 cup sour cream 
  • 2 (15- ounce) cans corn, drained (I like to use the sweet yellow and white corn mix) 
  • 1 (10- ounce) can Original Ro-Tel, drained 
  • 1/2 teaspoon smoked paprika 
  • 1/2 teaspoon garlic powder 
  • 1/2 teaspoon kosher salt 

 
 

Instructions 

  • Preheat oven to 350°F. Coat a small casserole dish (7″x10″) lightly with nonstick spray, set aside. 
  • In a medium mixing bowl combine cream cheese, 1 cup of Monterey Jack, sour cream, corn, Ro-Tel, paprika, garlic powder, and salt stirring until no lumps of cream cheese remain. 
  • Spread the mixture in prepared dish and sprinkle with remaining 1/2 cup cheese. 
  • Bake for 20-25 minutes, until mixture is warm and cheese is melted. 
  • Optional – place under broiler for approximately 30 seconds to brown cheese if desired. 
  • Serve warm with chips, crackers, or veggies. 

 
 

Notes: 

Slow Cooker Method: Place all ingredients in a small slow cooker, and heat on low for 1 1/2 hours, or until all cheese is melted. 

 

 

  • PLEASE MAKE ANY SUBSITUTIONS THAT RELATE TO YOUR ALLERGIES OR DIETARY NEEDS!

 

Sourced by Cookies and Cupcakes  

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