Many, many, MANY moons ago (in 2008! Before my first child was even born!) I shared this recipe for Mexican Corn Dip. Works for Me Wednesday was still being hosted at Rocks in My Dryer, George W. Bush was still president, and I had infinite amounts of time to sleep where I wasn’t being woken up at 4 a.m.

This recipe has gained a reputation among my friends, especially Amanda, as the “Magically Delicious Dip.” For no good reason, it is SO awesome. The perfect combination. A way to ingest three kinds of corn at once.

Since I am guessing most of you weren’t reading my blog in 2008, I thought I would share the recipe again. You’ll want to make this dip for every party ever. It’s gluten-free, it’s creamy, it’s a little spicy—and you can amp up the spice depending on which Rotel you use. Go for it. You won’t regret it!

Print

Mexican Corn Dip AKA Magically Delicious Dip

Ingredients

• 1 can Rotel (I use “milder,” because I am a wimp)
• 1 can yellow corn
• 1 can white corn
• 1 block cream cheese (8 oz.)
• 1/2 tsp. garlic powder (optional)

Instructions

Drain the cans of corn. Plop everything into a small baking dish. I use a 2-cup slow cooker so that I can keep it warm at the party. Either microwave for a couple minutes or bake for 30 minutes at 350 F. Stir all together to combine and voila: corn dip. Serve with tortilla chips.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

2.2

http://www.vanderbiltwife.com/2012/03/mexican-corn-dip-aka-magically-delicious-dip/

Added to Tasty Tuesday and Ingredient Spotlight: Cream Cheese at Eat at Home.