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!
Servings: 10
Calories: 188kcal
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.