Cream Cheese Rotel Corn Dip

cream cheese rotel corn dip
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I don’t watch the Super Bowl, but I love Super Bowl snack food! This year I spiced up the tired old cord dip recipe and made Cream Cheese Rotel Corn Dip… YUM!

Who wants to suffer through a bland easy corn dip recipe when they can mix all these robust flavors into a single scrumptilicious dip?!

Nothing starts the mouth watering like a creamy, melted cheesy dip that explodes across the taste buds. The best thing is you can spice it up to your personal HEAT preference. You can also use this as a COLD corn dip with Fritos or any other tortilla chip. It’s the best dip made with cream cheese, and I’ll share the secrets of conjuring up a mouthwatering Super Bowl snack (or a delectable dinner appetizer).

cream cheese rotel corn dip ingredients

The most important step is to completely drain your corn and tomatoes. This avoids ending up with a soggy, depressing dip. We are shooting for a creamy corn dip, not a water-bloated, runny mess! For best results, dry the corn on paper towels laid out on the counter—seriously! The tomatoes are difficult to dry completely as they are a wet fruit; that’s okay though. Do the best you can to drain them over the sink for a few minutes while moving the colander around to capture different drainage angles.

Spice this recipe up a notch (or five) by adding jalapenos or habaneros. I suggest cooking it until the cheese is golden on the top, about 30-35 minutes. I prefer my cheese TOASTY, but cook it to your preference!

Let’s get cookin’!

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  • Prep Time: 5 min

  • Cooking Time: 30 min

  • Ready In: 35 min

  • Level: Beginner

  • 8 ounces cream cheese

  • 2 cups Monterey Jack cheese (divided)

  • 1/2 cup sour cream

  • 2 – 15 ounce cans of sweet yellow and white corn mix (drained)

  • 1 – 15 ounce cans of Rotel tomatoes (or any diced tomato, drained)

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon salt

  • Preheat oven to 375F

  • Add all the ingredients to a bowl (only 1 1/2 cups of the Monterey Jack cheese) and mix together until even throughout. Put the mixture into a baking dish and sprinkle the remaining 1/2 cup of Monterey Jack cheese on top. Place the dish in the oven for 30-35 minutes or until the top is golden browned throughout

  • Enjoy!!!


If you make this delicious corn dip, please share with me and tweet me a picture!

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