Pull-Apart Holiday Wreath Bread with Corn Dip

When it comes to entertaining guests, no party is complete without a warm dip that is rich, cheesy, and loaded with flavor.

Now, who doesn’t relish a hot-dip? Trust me, it’s everyone’s favorite food and loved by all ages.

You are going to love this cheesy hot dip with wreath bread because it’s:

• Incredibly easy to make
• Made with simple ingredients
• Easily tailored to your liking
• Festive and the
• Best holiday dip for parties, get-together’s, or game day!

Not to mention the health benefits of corn. It’s a nutritional ingredient that is low in sodium and is an excellent source of potassium and vitamin C.

So hop on and let’s look at the ingredients that make up this recipe.

The grocery list for baked corn dip is as follows – 

• Roasted Corn Kernels – will add a deeper and more earthy flavor.
• RO*TEL® Original Diced Tomatoes and Green Chilies – I have used RO*TEL for its bold and adventurous flavor. RO*TEL adds a little kick and makes a huge difference in any recipe just like this one.
• Sour Cream + Cream cheese lends a creamy base and thickness to the corn dip. For the thicker base, please use full-fat sour cream. With low-fat sour cream, this dip will become runny. 
• Mayonnaise
• Red Bell Pepper
• Shredded Cheese – I have used a blend of Colby & Monterey Jack Shredded Cheese.
• Chopped Onions
• Spices and flavorings – chili flakes, cumin powder, garlic powder, and salt.

1. Let’s begin by caramelizing corn kernels in a pan. Over medium-high heat, add oil or butter to a heavy-bottomed pan. Add corn and cook for 12 to 15 minutes or until corn starts to brown, stirring occasionally. Once the corn kernels are brown, remove from heat and set aside to cool.

2. Preheat oven to 350°F. In a large mixing bowl, combine cream cheese, sour cream, and mayonnaise.

3. Stir in the spices – chili flakes, cumin powder, garlic powder, and salt. Add 1/4 cup of shredded cheese. Using a blender, blend all the ingredients until they are thoroughly combined and smooth.

4. Add chopped onions, red bell pepper, and cooled caramelized corn kernels.

5. Now let’s add some flavor and zest to this recipe. Add RO*TEL® Original Diced Tomatoes and Green Chilies  to the cream cheese+ mayonnaise mixture. Mix to combine.

6. Pour the corn dip mix into an oven-safe baking dish. Sprinkle with the remaining cheese.

7. Bake in a preheated oven for 25-30 minutes or until the cheese is hot and bubbly.

8. Serve hot with the chips of your choice.

You can serve this corn dip with just about anything. When it comes to serving party dips, here are a few of my favorite options:

• Tortilla chips
• Celery
• Cucumbers
• Carrots
• Bell peppers
• Toasted bread
• Baked pita bread
• Bagel chips
• Breadsticks
• All kinds of savory crackers – saltine crackers or wheat thins. These are my kid’s favorite.

While arranging the platter, think creatively, and make sure there is something for everyone – kids and adults!

This baked corn dip can be served as is either as a dip or in pull-apart wreath bread. To cook this dip in a wreath form, follow the steps below- 

• Combine flour, instant yeast, sugar, and salt in a big bowl. Pour lukewarm milk + butter over the dry ingredients and knead a soft, pliable dough.
• Cover the dough with a wet cloth and let it rise in a warm place for about 1.5 hours. 

• Line an 18-inch round pizza tray with parchment paper. Place a 4-inch round bowl in the center. 
• By now, the dough must have doubled in size. Transfer the dough onto a lightly dusted floured surface. Punch it down and knead the dough for 3-4 minutes.
• Divide the dough evenly into 31 pieces.
• Shape the dough into balls. Fold and secure all the ends of the dough until it looks like a smooth ball. 
• Arrange the balls all around the bowl in a ring shape. 
• The outer ring will have 18 pieces, and the inner circle will have 13 pieces.
• Cover the tray with a wet towel and let the wreath bread rise in a warm place for another 30 minutes or until the dough balls double in size. 

• Preheat oven to 350°F.
• Once the dough has doubled in size, remove the bowl from the center.
• Before adding the corn dip inside the wreath bread, we need to make a slight variation. To match the baking temperature, microwave the corn dip for 2-3 minutes to melt the cheeses. Remove from microwave and stir to combine. 
• Now arrange the cheesy corn dip in the center. Sprinkle the remaining cheese.
• Bake in a preheated oven for 18-20 minutes or until the rolls are all golden, and the cheese has melted and the dip is golden and bubbly.
• Brush the freshly-baked pull-apart wreath bread with melted butter and serve hot.

This Pull-Apart Holiday Wreath Bread with Corn Dip will make a beautiful centrepiece on your dinner table!

• Fresh corn tastes excellent, but if that is not available, sub it with frozen sweet corn or canned corn kernels. 
• Instead of Colby and Monterey Jack cheese, feel free to use a blend of cheddar cheese, parmesan cheese, or Mexican cheese.
• For extra flavor, add a tablespoon of dry ranch dressing mix to the cream cheese + mayonnaise mixture.
• This corn dip is a fantastic way to sneak in some vegetables like mushrooms, black olives, banana peppers, or jalapeno peppers. 
• You can bake this easy corn dip in a cast-iron skillet too. Use a 17-inch cast-iron skillet for this. 
• Like it spicy, go ahead and add a teaspoon of cajun seasoning or poblano peppers to the dip before baking.
• To accommodate a gluten-free diet, serve this corn dip with veggie sticks, gluten-free crackers, or tortilla chips. 
• Instead of making fresh homemade bread, you can use store-bought pizza dough or frozen rolls to create a pull-apart wreath bread.

The answer is yes! You can assemble all the ingredients in advance and store it in the refrigerator until the dip is ready to be baked.

When ready to bake, follow the recipe instructions and bake as directed. 

How long does corn dip stay good in the refrigerator?

The leftovers can be stored in the refrigerator for two days. When ready to serve, let the dip come to room temperature. Microwave it for 30 seconds to a minute until the cheese is all melted. 

Can I freeze the leftover corn dip?

My answer is a no. I wish I could say yes but I do not recommend freezing the baked corn dip. This dip contains mayonnaise, and mayo is not freezer–friendly. The ingredients in mayo (eggs+oil) will separate upon thawing resulting in a liquid mess.

Where can I find RO*TEL® Original Diced Tomatoes and Green Chilies?

Your local Walmart!

It’s your only stop where you will find RO*TEL® Original Diced Tomatoes and Green Chilies and everything that you’ll need for this recipe. So, make a quick trip to Walmart, and let’s get cooking!

Hungry for more, visit RO*TEL for some creative Holiday Inspirations.

Let me know in the comments if you try this recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.

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