Creamed Corn Dip


Leave it to Americans to turn an already fattening food into an even more fattening food. I call these “hybrid” dishes- they’re 2 unhealthy foods crossed together to make one obscenely unhealthy food. Take for example Fried Oreos- as if Oreo cookies arn’t fattening enough (2 chocolate cookies stuffed with sweetened lard) vendors across America have to go deep frying them! This concept is especially famous in the dip category. You have Buffalo Chicken Dip, Italian Hoagie Dip, Pizza Dip, Seven Layer Taco Dip, and the list goes on- all of these which start with a fattening food and then get mixed together with a cream cheese/mayonnaise base ultimately making one calorie dense dip. Well… I decided to join in on the fun!!!! I created Creamed Corn Dip. Corn kernels get combined with cream cheese, a little mayo, garlic, and cheddar to make corn creamy, cheesy, and dippable. I appologize America for adding to your already 34% obesity rate- but I have to say this is really yummy!

1 can yellow corn
1 can white corn
1 8oz pkg cream cheese
2 T. milk
1/4 c. mayo
1 clove garlic, minced
8oz. shredded white cheddar
S and lots of P
Using electric mixer, combine cream cheese, milk, and mayo until mixture is smooth and creamy. With a spoon, stir in drained corn, cheddar, garlic, salt, and lots of pepper. Transfer dip to a small casserole dish and bake at 350 for about 20 minutes or until cheese is melted.

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