Fiesta Corn Dip
Fiesta Corn Dip is a creamy, no-cook 5-ingredient party dip loaded with Mexicorn, Rotel, black olives, and zesty fiesta ranch flavor.
Ingredients
- 2 8 oz packages cream cheese, softened
- 1 10 oz can Rotel diced tomatoes and green chilies, undrained
- 1 3.8 oz can sliced black olives, drained
- 1 7 oz can Mexicorn, drained
- 1 packet Hidden Valley Fiesta Ranch Dip Mix
Instructions
- In a mixing bowl, whip the softened cream cheese and Fiesta Ranch dip mix together until smooth and creamy.
- Stir in the drained Mexicorn and the undrained Rotel until evenly combined.
- Gently fold in the sliced black olives.
- Transfer to a serving bowl and serve with corn tortilla chips.
Notes
Heat level: Rotel Original includes green chilies. Use mild Rotel for a gentler dip, or hot Rotel for more kick.
Make ahead: For the best flavor, make this a few hours or a day in advance so the flavors have time to meld in the fridge.
Ingredient swaps: No Mexicorn? Use Del Monte fiesta/southwest corn, or regular corn with diced red and green pepper. No Fiesta Ranch mix? Use a regular ranch packet plus 1 tablespoon taco seasoning. For a lighter dip, swap in Neufchâtel cheese or sour cream.
Add-ins: Stir in diced jalapeño, hot sauce, sriracha, shredded cheddar, red onion, cilantro, or green onions.
Best dippers: corn tortilla chips, blue corn chips, Fritos, or pita chips.
Storage: Cover and refrigerate for up to 5 days. Do not freeze, as the creamy base will separate.