Cheesy Hot Corn Dip
This recipe was submitted by Mark Duvall of Greenville in the Carolina Eats March Hoops Recipe Sweepstakes presented by Ingles.
3-4 cups corn kernels fresh is preferred but canned or frozen are good too
4 ounces cream cheese room temperature
1/2 cup sour cream
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
4 ounces pepper jack cheese about 1 cup shredded
2 ounces sharp cheddar cheese about 1/2 cup shredded
2 ounces Monterey jack cheese about 1/2 cup shredded
- Combine ingredients together in a large bowl.
- Pour into a small casserole dish (8” square or equivalent).
- Bake at 350 degrees for about 30 minutes or until cheeses are melted and golden brown on top.
- Serve hot with tortilla chips or crackers
View more appetizer recipes from the Carolina Eats Cookbook.