Description
A creamy and flavorful dip made with Mexicorn and Rotel tomatoes.
Ingredients
Scale
- 1 can Mexicorn
- 1 can Rotel tomatoes
- 1 cup cream cheese
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cumin
- Salt to taste
Instructions
- Drain the Mexicorn and Rotel tomatoes.
- In a saucepan, combine all ingredients over medium heat.
- Stir until the cream cheese is melted and the mixture is smooth.
- Cook for about 5 minutes until heated through.
- Serve warm with tortilla chips.
Notes
- Adjust spices to your taste.
- This dip can be made ahead and reheated.
- Try adding jalapeños for extra heat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg
Keywords: mexicorn, rotel dip, cheese dip, appetizer