While looking through my files of saved recipes that I'd like to get around to trying, I came upon this recipe for a dip using just 6 ingredients. One of my friends had shared this and I tucked it away for a rainy day. With a girls poker game coming up, this seemed like the perfect time to try it. I needed something easy, simple and that would travel well without having to be kept warm or reheat. This worked out great and the girls all gave it a thumbs up.
Mexicorn Corn Dip
2 cans Mexi-corn
1 can Rotel
2 cups shredded cheddar cheese
6 green onions, sliced
1 cup mayonnaise
1 cup sour cream
Drain corn and place in medium mixing bowl. Add all other ingredients and mix well.
Place covered in fridge for 1-2 hours to chill and combine flavor.
Serve with scoops, crackers or chips.
Makes 4 cups.
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| Photo courtesy of the Cooking Corner. |
While looking through my files of saved recipes that I'd like to get around to trying, I came upon this recipe for a dip using just 6 ingredients. One of my friends had shared this and I tucked it away for a rainy day. With a girls poker game coming up, this seemed like the perfect time to try it. I needed something easy, simple and that would travel well without having to be kept warm or reheat. This worked out great and the girls all gave it a thumbs up.
Mexicorn Corn Dip
2 cans Mexi-corn
1 can Rotel
2 cups shredded cheddar cheese
6 green onions, sliced
1 cup mayonnaise
1 cup sour cream
Drain corn and place in medium mixing bowl. Add all other ingredients and mix well.
Place covered in fridge for 1-2 hours to chill and combine flavor.
Serve with scoops, crackers or chips.
Makes 4 cups.
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