Hot Corn Dip

A great dip that is super easy to make!

Hot Corn Dip

1 (8 oz.) package cream cheese, softened

2 tablespoons sour cream

1/2 teaspoon cayenne pepper

1 teaspoon ground cumin

1 (15-1/4 oz.) can whole kernel sweet corn, drained  (Note: I usually substitute with Mexi-corn for more flavor)

1 (11 oz.) can white corn, drained

1 (10 oz.) can Rotel diced tomatoes with green chiles, drained

1 cup shredded sharp cheddar cheese

In a large bowl, beat the cream cheese, sour cream, cayenne pepper and cumin with an electric mixer until smooth.  Stir in the corn, tomatoes and cheese with a spoon. 

Pour the mixture into a greased 3-quart baking dish.  Bake, uncovered, at 350 degrees for 30 – 35 minutes or until hot and bubbly.  Serve warm with tortilla chips and/or assorted crackers.