Corn And Cream Cheese Taco Dip
Cold and creamy, with a slight kick from the taco seasoning and sweetness from the corn. There is also a smokey element from the smoked paprika and fire-roasted corn. An utterly addictive dip, perfect for summer.
Servings 12
Calories 260kcal
Ingredients
- 16 ounces sour cream
- 8 ounces cream cheese softened
- 14.75 ounce can fire-roasted corn drained
- 10 ounce can rotel drained
- 8 ounces shredded cheddar cheese
- 1 ounce taco seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 2 tablespoons fresh chopped cilantro
Instructions
- Add the sour cream, cream cheese, corn, rotel, cheddar, taco seasoning, salt, pepper, and paprika to a large bowl.
- Mix will with an electric hand mixer.
- If you are going to serve immediately, add the cilantro and mix to combine.
- If you are making ahead, cover with plastic wrap until ready to serve. Add the cilantro and mix it in well right before serving with your favorite tortilla chips.
Notes
- If you don’t like spicy, I suggest using a mild seasoning packet and mild Rotel.
- If you want an extra kick, use a hot seasoning packet or add some cayenne, your favorite hot sauce, or chipotle powder. You could even dice up your favorite hot peppers and add them in.
- Pepperjack, White Cheddar, Monterey Jack, or Colby Jack would all be good in place of the Cheddar for this cheesy dip.
- Place any leftover dip in an airtight container and keep in the fridge for up to 3 days,
- I do not suggest freezing.
- For the best results, use an electric mixer to ensure everything is well combined.
Nutrition
Calories: 260kcal | Carbohydrates: 13g | Protein: 8g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 60mg | Sodium: 436mg | Potassium: 209mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1045IU | Vitamin C: 6mg | Calcium: 199mg | Iron: 1mg
