Cheesy Corn Dip
Judy's Notes
Mexican blend cheese would work well also. Recipe calls for 1 can of Ro-Tel tomatoes, but 2 cans work better.
Ingredients
- 2.0 cans Mexi-Corn (drained)
- 8.0 oz sour cream
- 8.0 oz shredded Cheddar cheese
- 2.0 cans Ro-Tel tomatoes (chopped and drained)
- 1.0 bunch Green Onions (chopped)
- 1.0 cup Real Mayonnaise
- 1.0 tbsp Sugar
Instructions
- In a large bowl mix all the ingredients together.
- Let set 2–3 hours or overnight.
- Serve with corn chips.
Reviews
Loading reviews…
Leave a Review
☆☆☆☆☆