Creamy Corn Green Chile Dip
A no bake dip of cream cheese, sour cream, corn, tomatoes with green chilies, and cheddar.
Equipment
- Medium mixing bowl
- Spoon or spatula
- Serving dish
Ingredients
Main Ingredients
- 4 oz cream cheese softened
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 can corn with peppers 11 oz, drained
- 1 can diced tomatoes with green chilies 10 oz, undrained
- 1 cup shredded cheddar cheese or Mexican blend
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
Instructions
Cooking
- Blend. Beat the cream cheese, sour cream, and mayonnaise until smooth.
- Mix. Stir in the drained corn and the undrained tomatoes with green chilies.
- Season. Add the cheese, garlic powder, onion powder, and pepper and mix well.
- Chill. Transfer to a serving dish and refrigerate at least thirty minutes.
Notes
Substitutions: Use lower fat sour cream or mayonnaise for a lighter dip.
Tips: Drain the corn well and keep the dip cold.
Storage: Refrigerate up to three days. Do not freeze.
Nutrition does not include chips, vegetables, or optional diced jalapeno for serving.