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Mexicorn Rotel Dip

This creamy Mexicorn Rotel Dip blends sweet corn, tangy tomatoes with green chilies, and a flavorful mix of cheeses and spices for an easy, crowd-pleasing appetizer perfect for summer snacking.
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Ingredients
  

  • 4 oz cream cheese softened
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • ¼ tsp smoked paprika
  • 1 tsp granulated sugar
  • 1 15.25 oz can whole kernel sweet corn, drained
  • 1 10 oz can Rotel diced tomatoes with green chilies, drained
  • 2 cups shredded Mexican cheese blend
  • 1 cup chopped green onions
  • 1 tbsp grated yellow onion

Instructions
 

  • Mix the Creamy Base: Blend softened cream cheese, sour cream, and mayonnaise until smooth.
  • Add Seasonings: Stir in salt, black pepper, garlic powder, onion powder, smoked paprika, and sugar.
  • Fold in Veggies: Gently mix in the drained corn and Rotel tomatoes with green chilies.
  • Add Cheese and Onions: Stir in shredded Mexican cheese, chopped green onions, and grated yellow onion.
  • Chill the Dip: Cover and refrigerate for at least 2 hours to let the flavors develop.
  • Warm It Up: Heat slightly if you prefer a warm dip, but don’t overheat to avoid separation.