Warm Mexican Corn Dip

Ingredients

• 1 tablespoon olive oil
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 can (15 ounces) sweet corn, drained
• 1 can (4 ounces) diced green chiles
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup sour cream
• 1/2 cup cream cheese, softened
• 1/2 cup shredded Mexican-style cheese

Directions

1. Preheat oven to 350°F. Spray an 8-inch baking dish with nonstick cooking spray.
2. Heat oil in a medium skillet over medium-high heat. Add onion and garlic and cook until onion is softened, about 5 minutes.
3. Add corn, chiles, chili powder, cumin, salt, and pepper. Cook, stirring occasionally, for 5 minutes.
4. In a medium bowl, combine sour cream, cream cheese, and Mexican-style cheese. Add corn mixture and stir until combined.
5. Pour mixture into prepared dish. Bake for 15 minutes or until dip is bubbly and cheese is melted.
6. Serve warm.

Interesting Facts

• This dip can be prepared ahead of time and stored in the refrigerator until ready to bake.
• It can also be served cold if desired.
• Try adding diced tomatoes, jalapenos, or olives for extra flavor.