Ingredients
– 8 ounces cream cheese at room temperature
– 1 cup mayonnaise
– ⅓ cup grated Parmesan cheese
– ½ teaspoon garlic powder
– ½ teaspoon chili powder
– 2 cans (15.25 ounces each) corn, drained (about 3½ to 4 cups)
– 1 can (11 ounces) Ro-tel diced tomatoes & green chiles, drained
– 1½ cups shredded sharp cheddar cheese
– 1½ cups shredded monterey jack cheese
– 2 chopped green onions for garnish
Instructions
1. Preheat the oven to 350°F. Butter a 9×13-inch baking or casserole dish.
2. In a large bowl, whisk together the cream cheese, mayonnaise, Parmesan, garlic powder, and chili powder.
3. Add the corn, Ro-tel, and both cheeses – holding back a handful to scatter over the top.
4. Stir well and spread out evenly in the pan. Sprinkle the handful of cheese over the top.
5. Bake for 28-35 minutes until bubbly around the edges. Skim off the grease from the top with a spoon and discard.
6. Garnish with chopped green onions.
7. Serve warm with tortilla chips.
Nutrition
Serving: 1 grams
Enjoy your Hot Cheesy Corn Dip!
