Mexicorn Rotel Dip

Instructions:

1. In a large skillet over medium heat, combine cream cheese and sour cream. Stir continuously until smooth and fully blended.
2. Add drained Mexicorn, drained Rotel, shredded cheese, garlic powder, and chili powder. Stir well to combine.
3. Cook for 5 to 7 minutes, stirring frequently, until cheese is fully melted and the dip is heated through.
4. Taste and adjust seasoning if needed. Add a squeeze of fresh lime juice for brightness if desired.
5. Transfer to a serving bowl and garnish with chopped green onions and cilantro.
6. Serve warm with tortilla chips, crackers, or fresh vegetables.

Variations :

• Stir in cooked ground beef or chorizo for a heartier dip.
• Add diced jalapeños for extra heat.
• Mix in black beans for added texture and protein.

Tips :

• Drain both the Mexicorn and Rotel thoroughly to prevent a watery dip.
• Keep the heat at medium-low to avoid scorching the cheese.
• For an ultra-smooth texture, add a handful of Monterey Jack or processed melting cheese for extra creaminess.