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).
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’!