Hot Corn Dip in a Bread Bowl

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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!

a bread bowl hollowed out and filled with a hot corn dip with cubes of bread beside it

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

glass bowl with ingredients for hot corn dip

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.

cookie sheet with a round loaf of bread that's filled with unbaked corn dip

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.

cookie sheet with round loaf of bread filled with corn dip with the top piece of bread off to the left

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.

round loaf of bread filled with hot corn dip and topped with melted cheese

Other Dip Recipes You Might Like:

round loaf of bread filled with hot corn dip and topped with melted cheese
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Hot Corn Dip in Bread Bowl

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!
Prep Time10 mins
Cook Time25 mins
Course: Appetizer
Cuisine: American
Keyword: hot corn dip
Servings: 10
Calories: 188kcal
Author: The Endless Appetite

Ingredients

  • 8 oz Cream Cheese softened
  • 1 cup Sour Cream
  • 1 can Creamed Corn
  • 1 can Whole Kernel Corn drained
  • 1 packet French Onion Soup Mix
  • 1 Round Loaf of Bread
  • 1/4 cup Cheddar Cheese shredded

Instructions

  • 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.

Nutrition

Calories: 188kcal | Carbohydrates: 14g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 289mg | Potassium: 159mg | Fiber: 1g | Sugar: 3g | Vitamin A: 512IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 1mg

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pinterest image for hot corn dip

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