Mexicorn Rotel Dip Recipe

Prepare the Dip Mixture: In a large mixing bowl, combine the softened cream  cheese, sour cream, garlic powder, onion powder, paprika, salt, and black pepper. Mix until smooth and well combined.
Add the Mexicorn and Rotel: Stir in the drained Mexicorn and the undrained Rotel diced tomatoes and green chilies. Mix until all ingredients are evenly distributed.
Add Cheese: Fold in the shredded cheddar cheese until combined.
Heat the Dip: Transfer the mixture to a medium saucepan and heat over medium heat, stirring frequently until the cheese is fully melted and the dip is hot, about 10 minutes. Alternatively, you can transfer the dip mixture to a slow cooker and cook on low for 1-2 hours until heated through.
Serve: Garnish with chopped fresh cilantro, if desired. Serve the dip warm with tortilla chips or veggie sticks.
Tips for Perfect Mexicorn Rotel Dip
Use Room Temperature Cream Cheese: Make sure the cream cheese is softened to room temperature for easier mixing and a smoother dip.
Don’t Overheat: Keep an eye on the dip while heating to prevent the cheese from burning or separating. Stir frequently for an even consistency.
Adjust Spice Level: If you prefer a milder dip, use mild Rotel. For extra heat, use hot Rotel or add a few dashes of hot sauce.
Recipe Variations
Meaty Version: Add 1/2 pound of cooked, crumbled sausage or ground beef for a heartier dip.
Cheesy Mexicorn Dip: Substitute half of the cheddar cheese with pepper jack cheese for an extra cheesy and spicy kick.
Tex-Mex Style: Stir in 1/4 cup of chopped green onions and 1/4 cup of black beans for a Tex-Mex variation.
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