Ruth's Favorite Holiday Dip
This is a fiesta corn dip that my mom found on the back of a can or a box or a magazine. It is not her original recipe and I don't know who to credit. But if you recognize this recipe and give me the original source, I will be happy to credit this appetizer genius!
Ingredients
8 oz sour cream
1 cup mayo
4 green onions- chopped
30 oz. whole corn – canned well drained of excess water. 2 cans are typically 15 oz. a piece
2 cups shredded Cheddar Cheese
16 oz can Rotel hot or lime jalapeno
Instructions
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Drain both cans of corn so there isn’t extra water in your dip.
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Empty chopped green onions, drained corn, and Rotel tomatoes in a bowl.
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Combine sour cream and mayo, and mix into your corn, onions and tomatoes well.
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It is best to use a spatula to make sure the mayo and sour cream get very combined in the dip.
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Add 2 cups of shredded cheese, but if you like extra cheese, its fine to add up to 1 cup shredded cheese more. (Most people like to use Cheddar in dips, but you can change the flavors by adding Monterrey Jack or Taco Cheeses)
We like to use Frito Lay Scoops with this dip but tortilla chips or regular corn chips.
Happy Dipping!