This hot corn dip in a bread bowl is a perfect way to use up summer corn! With only a few ingredients, it’s a great last minute appetizer for a crowd!
This recipe is perfect for the corn lover in your life… aka me!!
I can pretty much never get enough of corn and try to add it anywhere. My Bacon Corn Dip I started making last summer has been such a hit, but I wanted to find a way to make a corn dip that was hot.
Something about a hot dip that’s gooey and topped with melted cheese is just the ultimate party appetizer recipe in my book. Add in the fact that it’s served in a bread bowl, and it will be hard to tear me away from it.
How to Make Hot Corn Dip
This recipe really is a matter of just gathering your ingredients, dumping them in a bowl and then mixing. Nothing needs chopped ahead of time or has any extra prep steps. Just dump, mix and bake.
You do need to make sure you start with an 8 ounce block of softened cream cheese. It won’t mix up properly if your cream cheese isn’t softened. I usually set mine out on the counter about 1-2 hours before I need it so that it can come to room temperature.
Once you’re ready to start mixing your dip, open up two cans of corn. One can of creamed corn you will just open and use as is. The can of whole kernel corn will need drained before you add it to your bowl.
In a large bowl, add the following ingredients:
- 8 ounce, cream cheese, softened
- 1 can of creamed corn
- 1 can of whole kernel corn, drained
- 1 cup sour cream
- 1 packet French onion soup mix
Mix it up really well and then set aside.
Grab a round loaf of bread and slice off the top. Then carefully scoop out all the bread from the center to make a bowl-like opening.
You want to scoop the bread out of the loaf in as solid of a piece as you can so that you can cube it up to dip into the hot dip once it’s baked.
Once you have the bread round hollowed out, spoon your dip into it. Then put the “lid” of the bread dough back on top. Lightly wrap the entire loaf of bread (with lid on) in foil.
You will want to wrap it in foil, otherwise your bread will dry out and get too hard. The dip will still be good, but you know you want that bread to stay soft so that you can start picking at the sides once the dip disappears!
Bake it at 350 degrees for about 20 minutes.
Then remove the foil and the piece of bread from the top. Sprinkle about 1/4 cup of shredded cheddar cheese on top and then bake for another 5-10 minutes or until the cheese has melted.
Other Dip Recipes You Might Like:
Hot Corn Dip in Bread Bowl
- Preheat oven to 350 degrees.
- Cut the top off of the round loaf of bread. Hollow out the center to make a bowl in the middle. Be sure to save the bread you cut out to cube later to dip.
- In a large bowl, combine cream cheese, sour cream, both cans of corn and packet of French Onion Soup mix. Stir until well combined and then spoon into center of bread bowl.
- Place the piece of bread back on top and lightly wrap bread in foil. Bake for 20 minutes. Remove foil and sprinkle cheese on top. Return to oven, uncovered, for 5-10 minutes until cheese is melted.
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