Here’s a quick, creamy, crowd-pleasing Mexicorn Rotel Dip—perfect for parties or movie nights:
🧀 Mexicorn Rotel Dip
🥄 Ingredients:
- 1 can Rotel Tomatoes (undrained)
- 1 can Mexicorn (drained)
- 1 block (8 oz) Cream Cheese (cubed)
- 1 cup shredded Cheddar Cheese
- ½ tsp garlic powder (optional)
- ½ tsp chili powder (optional)
👩🍳 Instructions:
Stovetop method:
- Add cream cheese and Rotel to a pan over medium heat.
- Stir until the cream cheese melts and blends smoothly.
- Mix in Mexicorn and shredded cheddar.
- Cook until everything is hot and creamy.
Slow cooker method:
- Add all ingredients to a slow cooker.
- Heat on low for 1–2 hours, stirring occasionally until melted.
🌮 Optional add-ins:
- Cooked ground beef or sausage
- Jalapeños for extra spice
- Cilantro for freshness
🥣 Serve with:
- Tortilla chips
- Crackers
- Veggie sticks
💡 Tip: If the dip gets too thick, add a splash of milk to loosen it up.
This dip is rich, cheesy, and slightly spicy—the kind that disappears fast. Want a lighter or healthier version of this recipe?