Creamy Corn Chili Dip

I had a pretty great weekend, filled with party after party, all at my house. Which means that as the week has gone on, I’ve been eating party leftovers every day. I think my cheese addiction has gotten a little out of control, but I regret nothing.

Parties are always a fantastic excuse to break out the food I love but can’t really eat on a daily basis (like spinach artichoke dip. How do you call that a meal? (Hmm…note to self: make that a meal)) but with having so many parties right on top of each other, it gave me an excuse to branch out and find even more food I love but shouldn’t eat daily. This corn dip is a fantastic option if you love the creamy goodness of spinach artichoke dip, but get a bit bored with the ubiquity. The corn gives a sweetness and the chilis add a punch of brightness. I could eat this for a week. Oh wait, I have.

2 bricks of cream cheese, softened
2 cups corn, cooked
1/2 cup milk
2 cups shredded romano cheese
7 oz can diced green chilies

I used frozen corn, because it’s convenient, so if you do to, defrost it before including it in the rest of your ingredients. Toss all the ingredients together and heat for two minutes.

Serve with tortilla chips, veggies, or bread. Makes enough to serve a crowd. Or one.

Originally published at Reese Dixon Creamy Corn Chili Dip Reese Dixon - Motherhood and other creative adventures