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Zesty Corn Dip

This dip is zippy and delicious! I especially like it with Hawaiian bread; the hint of sweetness compliments the "heat" from the cayenne pepper. —Lisa Leaper-Shuck, Worthington, Ohio
  • Total Time
    Prep: 10 min. Bake: 30 min.
  • Makes
    4 cups

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 2 tablespoons sour cream
  • 1/2 to 1 teaspoon cayenne pepper
  • 1/2 to 1 teaspoon ground cumin
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (11 ounces) white corn, drained
  • 1 can (10 ounces) diced tomatoes and green chilies, drained
  • 1 cup shredded cheddar cheese
  • 1 round loaf (1 pound) Italian bread
  • 1 teaspoon minced fresh cilantro

Directions

  • In a large bowl, beat the cream cheese, sour cream, cayenne and cumin until smooth. Stir in the corn, tomatoes and cheese.
  • Transfer to an ungreased 3-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
  • Cut a 1-1/2-in. slice off top of bread. Carefully hollow out loaf, leaving a 1/2-in. shell. Cube removed bread and bread top. Cool dip for 2-3 minutes; spoon into bread shell. Sprinkle with cilantro. Serve warm with bread cubes.
Nutrition Facts
1/4 cup: 193 calories, 9g fat (5g saturated fat), 24mg cholesterol, 449mg sodium, 22g carbohydrate (2g sugars, 2g fiber), 6g protein.

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Reviews

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Average Rating:
  • PghMomof2
    Oct 27, 2020

    This is always a hit at parties. I have made this several times and someone always asks for the recipe. I often serve with tortilla chips instead of bread cubes and they work well with this dip.

  • 4RB
    Apr 26, 2015

    I used the lowest amount of spices and it was perfect. Everyone enjoyed and asked me for the recipe.

  • angelasandoval
    Aug 24, 2014

    Used frozen corn instead of canned and 1 t. of each cayenne and cumin. Also, stirred about 1 T. minced cilantro into dip after cooking. Served with tortilla chips. We loved it!

  • christianna79
    Jun 22, 2014

    I have made this dip for many parties and everyone always asks for the recipe! I use only one can of corn and substitute a can of beans (usually cannellini beans) for the second can of corn.

  • sunflower3342
    Feb 6, 2010

    No comment left

  • amos14
    Feb 19, 2008

    No comment left

  • Betty
    Apr 26, 2007

    No comment left

  • safaribarbie
    Feb 6, 2007

    No comment left