Are you looking for a deliciously festive appetizer to impress your guests? Then look no more. This quick and easy hot corn dip nested in a pull-apart wreath bread is a beautiful addition to your dinner table.
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.
Preheat oven to 350°F. In a large mixing bowl, combine cream cheese, sour cream, and mayonnaise.
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.
Add chopped onions, red bell pepper, and cooled caramelized corn kernels.
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.
Pour the corn dip mix into an oven-safe baking dish. Sprinkle with the remaining cheese.
Bake in a preheated oven for 25-30 minutes or until the cheese is hot and bubbly.
Serve hot with the chips of your choice.
If baking just the corn dip cooking time is as follows - Prep time: 10 minutes + Cook Time: 22 minutes = Total time: 32 minutes
MAKING OF PULL-APART WREATH ROLLS
Combine flour, sugar, instant yeast, and salt in a large bowl.
In a microwavable bowl, melt butter. Remove from heat and add milk. Whisk to combine. Set aside for a minute.
Pour lukewarm milk + butter over the dry ingredients and knead a soft, pliable dough.
The dough should be smooth. If it is sticky, add a tablespoon of flour and knead the dough until smooth.
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 it rise in a warm place for another 45 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 is all melted and the dip is golden and bubbly.
Brush the freshly-baked pull-apart dinner rolls with melted butter and server hot.
If making the corn dip with the pull-apart wreath bread - Prep time: 30 minutes + Resting Time: 2 hours + Cook time: 18 minutes = Total Time: 2 hours 48 minutes
Can I assemble this dip in advance?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 this 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?I wish I could say yes, but my answer is a no! 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.