Creamy Mexican Corn Dip
This dip comes together so easily. Make the day before so flavors meld. It can be served cold or warm. I prefer it warm.
Ingredients
- 3 cans mexicorn
- 1 cup mayo OR 8oz cream cheese
- 2 cups sour cream
- 1 bunch chopped green onions
- 1 lb. shredded cheddar cheese I used Tillamook sharp white cheddaradd a few dashes cayenne pepper
- 1/2 cup chopped cilantro or more
- 1-1/2 tsp cumin
- dash of salt
- juice of 1/2 a lime I used juice of whole lime
Instructions
- Blend sour cream and cream cheese together well.
- Add all the other ingredients and mix well.
- Cover and refrigerate overnight.
- Serve cold or heat individual servings.
- Serve with tortilla chips or your favorite cracker.
- Top with fresh chopped cilantro and green onion.
Video
Notes
You can substitute Mayonnaise for the Cream Cheese
If you use the cream cheese be sure to add a whole lime
I like to slightly warm the dip in a microwave to soften the cream cheese