Hot Corn Dip

Hot Corn Dip


  • 1 (8 ounce) package cream cheese, softened
  • 2 cups frozen kernel corn, thawed, well drained, or 2 (11 ounce) cans Niblets corn, well drained
  • 1 large firm, ripe tomato, seeded and finely diced
  • 1 tablespoon finely chopped pickled jalapeno peppers
  • 1/2 cup finely shredded Mexican-style cheese
  • 1 (14 ounce) can diced green chiles
  • 1/4 teaspoon chili powder
  • Tostitos corn tortilla chips


  1. Heat oven to 350 degrees F. Lightly spray a shallow 9-inch pie plate with cooking spray and set aside.
  2. With a hand mixer, beat the cream cheese until smooth.
  3. Using a spatula or a spoon, stir in the remaining ingredients except for the chili powder and Tostitos. Spread mixture onto bottom of the pie plate.
  4. Sprinkle chili powder lightly over the top.
  5. Bake for about 25 minutes, or until bubbly around the edges and top is light golden brown.

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