I came across a recipe for this Hot Corn Dip on Gina Marie’s Kitchen and knew I had to try it! I did make a few changes to suit my personal preferences so check it out below!
- 2 Cups Cheddar Cheese, finely shredded
- 1 Cup Montery Jack Cheese, shredded
- 1/2 Cup Mayo
- 1 Can of Yellow Corn, drained
- 1 Can of Rotel Tomatoes with Green Chilies, undrained
- 1 stalk Green Onions or about 2 TBS, thinly sliced
- 1/4 tsp Garlic Powder
- 1 Cup of Cooked Chicken Breast, diced
Before you begin: Assemble your ingredients. Pre-heat oven to 350 degrees. If you are using chicken like I did, cook it and set it to the side.
Step 1: In oven safe dish, add the Cheddar and Montery Jack cheese, corn, Rotel tomatoes with green chilies, mayo and garlic.
Step 2: Stir ;)
I know it doesn’t look very appealing…but don’t worry ;)
Step 3: Add in the chicken and then Stir.
Step 4: Bake for 20 minutes or until golden brown. I set the timer for 22 minutes and it still wasn’t ‘golden brown’ so I took it out, gave it another quick stir, and then replaced in back in the oven on the Broil setting. I always watch when I’m cooking on Broil because I’m easily side-tracked and often burn things..lol. It only took a couple of minutes.
Step 5: Add the green onions to the top to make it pretty and serve with your favorite tortilla chips :)
This dip was so GOOD! I am so glad that Gina shared it on her blog. I will definitely be making it again! It was so quick and easy, you literally just put it all in a dish and bake it.
Gina’s recipe is a little different and has a couple different ingredients so be sure to stop by her blog and try either her recipe…or try BOTH! If you do, let me know how they turn out!