@amber_recipes: Mexicorn Rotel Dip Ingredients 1 can (11 oz) Mexicorn, drained 1 can (10 oz) Rotel tomatoes with green chilies, undrained 2 cups shredded cheddar cheese (or Mexican blend) 8 oz cream cheese, softened ½ cup sour cream 1 teaspoon garlic powder ½ teaspoon chili powder (optional, for a little heat) Fresh cilantro or green onions, chopped — for garnish Instructions In a large bowl, mix together the softened cream cheese and sour cream until it’s smooth and fluffy. (This is your creamy base — don’t rush it!) Add in the Mexicorn and the Rotel tomatoes — juices and all. Give it a gentle stir so the flavors start to mingle. Sprinkle in the shredded cheese, garlic powder, and chili powder if you’re feeling spicy. Mix it all together until everything’s evenly coated and deliciously messy. Pour the mixture into an oven-safe baking dish or your favorite cast-iron skillet. Bake at 350°F (175°C) for about 20–25 minutes, until it’s bubbling at the edges and the top looks irresistibly golden and gooey. Take it out, let it cool for just a few minutes (trust me, it’s molten hot at first!), and then top with a sprinkle of fresh cilantro or green onions for that bright, fresh finish.

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2025-11-23 20:55:53

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