"Corn Dip with Mexican-style sour cream is the perfect comfort dip combining sweet, salty, cheesy, and spicy. You can make it as spicy as you like it."
Corn Dip with Mexican Style Sour Cream
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Prep time: 10mins
Cook time: 30mins
Recipe Card
ingredients
- 2 cans cans of whole kernel sweet corn
- 1/2 cup diced onions
- 1 can diced fire-roasted green chilis
- 1/3 pack block style Cream Cheese (full fat)
- 3/4 cup shredded Mozzarella Cheese
- 3/4 cup shredded Pepperjack Cheese
- 1/2 cup LALA® Crema Mexicana
- 1 bag Tortilla chips
- Garnish Cilantro
Method
Step 1
Preheat the oven to 350 degrees.
Step 2
Make sure the cream cheese is not in the refrigerator so it will soften.
Step 3
Drain the corn and the can of green chilis well so the dip does not get runny.
Step 4
Add ingredients into a bowl but reserve 1/4 cup of the Mozzarella and Pepperjack cheese for when the dip comes out of the oven.
Step 5
Spray your casserole dish with PAM spray or similar.
Step 6
Give the ingredients a good stir.
Step 7
Bake for about 12 minutes until you see the mixture getting bubbly. Remove the dip from the oven and gave it a good stir.
Step 8
Add another 1/4 cup of Pepper Jack cheese and 1/4 cup of mozzarella cheese and let it melt over the top. Enjoy!