2-15 oz. cansSouthwest Style Whole Corn Kernels, drained
8ouncescream cheese, softened
16ouncessour cream
8ouncessharp cheddar cheese, shredded
⅓cupgreen onions, finely chopped
2packetstaco seasoning
1-10 oz. canRotel tomatoes, drained
¼teaspoongarlic powder
smoked paprika, optional
Instructions
Chop the green onions; add all the ingredients to a large mixing bowl and combine with a stand mixer.
2 -15 oz. cans Southwest Style Whole Corn Kernels, 8 ounces cream cheese, 16 ounces sour cream, 8 ounces sharp cheddar cheese, ⅓ cup green onions, 2 packets taco seasoning, 1 -10 oz. can Rotel tomatoes, ¼ teaspoon garlic powder, smoked paprika
If you want a chunky version, then just mix by hand.
For the best flavor, cover and allow to rest for 15 minutes in the refrigerator; garnish and serve
If serving warm, transfer to oven safe baking dish, place on middle oven rack @ 325℉ and bake, uncovered, for 15 minutes or until the dip is warmed throughout; garnish and serve
Notes
This recipe calls for 2 packets of Taco Seasoning. I recommend you start with one pack; mix it all up and taste it; then add more taco seasoning to your liking.Rotel tomatoes-this is a brand of stewed tomatoes with green chiles; usually on the canned tomato aisle. If you can't find Rotel, use another brand that has green chiles.For best results, serve with a firm chip like a tortilla chip, corn chip or a cracker like a Wheat-thin or Triscuit. You can also roll this mixture up into flour tortillas, cut into slices and serve it that way.Note: the nutritional estimate is for one cup; it is highly unlikely one would consume a cup of dip, but the nutrition calculator I use doesn't estimate ounces.