Mexicorn Rotel Dip

Here’s a crowd-pleasing Mexicorn Rotel Dip—a creamy, cheesy, slightly spicy dip that’s ridiculously easy and perfect for parties, tailgates, or church potlucks.

🌽 Mexicorn Rotel Dip

🧀 Ingredients:

• 1 (11 oz) can Mexicorn, drained

• 1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained

• 1 (8 oz) block cream cheese, softened

• 1 cup shredded cheddar cheese (or a Mexican blend)

• 1/4 cup sour cream (optional for extra creaminess)

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• Salt & pepper, to taste

• 2–3 green onions, chopped (optional garnish)

• Tortilla chips, for serving

🔥 Instructions:

🥣 Stovetop Method:

1. In a saucepan over medium heat, combine:

   • Cream cheese

   • Rotel (with juice)

   • Sour cream (if using)

   • Mexicorn

2. Stir constantly until cream cheese is melted and mixture is smooth (about 5 minutes).

3. Stir in shredded cheese, garlic powder, onion powder, salt, and pepper.

4. Cook another 1–2 minutes until bubbly and fully combined.

5. Garnish with chopped green onions, serve warm with tortilla chips.

🔌 Slow Cooker Method (for parties):

1. Add everything to a 2–4 quart slow cooker.

2. Cook on LOW for 1.5–2 hours, stirring occasionally.

3. Switch to WARM to serve.

🧂 Tips & Add-Ins:

• Add crumbled cooked sausage or bacon for a heartier version.

• Spice it up with jalapeños or pepper jack cheese.

• Make ahead: it reheats well on the stove or microwave.