Corny Mexican Dip
Cook Time
30
mins
Calories
350
Serving Size
8
Carbs
16.3
Fat
23.8
Protein
15.9
description
Delicious as it gets... yep... THAT good!
ingredients
- 2 15-ounce cans whole kernel corn, drained and rinsed
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 1/4 cup shredded Monterey Jack cheese, divided
- 1 cup shredded mozzarella
- 3/4 cup crumbled cotija cheese or feta, plus more for garnish
- 1/4 cup chopped cilantro, plus more for garnish
- 1 tablespoon lime juice (about the juice of 1/2 lime)
- 1 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
directions
-
Preheat oven to 350°F.
-
In a large bowl, add all the ingredients and mix together with a handheld or stand mixer until smooth.
-
Transfer mixture to a medium baking dish and sprinkle top with remaining 1/4 cup Monterey Jack cheese. Bake until golden and bubbly, 25 to 30 minutes.
-
Garnish with more cilantro and cotija cheese, if desired. Serve with tortilla chips.