Corn Dip with Mexican Style Sour Cream with LALA® Crema Mexicana
I love entertaining, even if it is for a smaller group these days. I look forward to dinners with my kids, their spouses, and especially my little grandson. I always try to serve foods that’ll keep them wanting to come back for more, like my Corn Dip.
Ingredients
- 2 cans (15.25 oz) whole kernel sweet corn
- 1/2 cup onions , diced
- 1 can (4 oz) fire-roasted diced green chilis
- 1/3 package of block style Cream Cheese full fat
- 3/4 cup Mozzarella Cheese , shredded
- 3/4 Pepperjack Cheese , shredded
- 1/2 cup LALA® Crema Mexicana
- 1 bag Tortilla chips Restaurant-style is best
- Cilantro for garnish (optional)
- PAM Spray or similar
Instructions
- Preheat the oven to 350 degrees
- Make sure the cream cheese is not in the refrigerator so it will soften.
- Drain the corn and the can of green chilis well so the dip does not get runny.
- Add ingredients into a bowl but reserve 1/4 cup of the Mozzarella and Pepperjack cheese for when the dip comes out of the oven.
- Spray your casserole dish with PAM spray or similar.
- Give the ingredients a good stir.
- Bake for about 12 minutes until you see the mixture getting bubbly.
Notes
- I used an 11×7 baking dish. Depending on how “addicted” you are, it should easily serve 8 people.
- If you want to make it spicier, experiment with adding jalapenos, Picante sauce, Tapatio hot sauce, cumin, or a can of Rotel. My husband likes his food “Muy Caliente” but I do not. He spices up his own serving.