February 26, 2016

Hot Cheesy Corn Dip

Yeah hot, because you can have it cold, but like my men, I like my dips nice and hot! This dip is one of my faves for a go-to football party. Yes, I know football is over, but this is one dip I just have to share with you guys now! I can't believe I haven't shared it with you all season...

It gets devoured and only takes 10 minutes. My other go-to dip is my Sausage Dip. It is probably the most requested thing that I make. Except for my Enchiladas, but that is not a dip...hmm or should it be?!?

Anyway, back to my ten minute dip. It is warm for a cool football day and you need to know how to make it! I love making it in my cast iron skillet that my dad gave me. Dads are kinda good like that, they know what their little girls need!


Ingredients:

1/2 pound of frozen corn
1 can of tomatoes with green chilies (like Rotel)
4 ounces cream cheese, softened
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1/2 cup shredded cheddar cheese

Directions:

Heat your cast iron skillet over medium heat and add the corn. Cook, stirring, until heated through
.
Add can of tomatoes with green chilies, drained and cream cheese and cheddar cheese. Stir to melt the cheese and combine all the ingredients.

Once the cheese is melted and all of the ingredients are combined into creamy goodness, add 1/4 teaspoon chili powder, 1/4 teaspoon garlic powder, and a pinch of salt. Stir to combine and give it a taste. Adjust the seasonings and cheeses as needed. (you can always add more!)

Serve with tortilla chips and enjoy!

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