Southwest Corn Dip

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Instructions

  1. Drain Well: Thoroughly drain the liquid from both the Mexicorn and the Rotel. This is the key to a creamy, not watery, dip.

  2. Combine Ingredients: In a large bowl, add the drained Mexicorn, drained Rotel, shredded cheddar cheese, and sliced green onions.

  3. Create the Creamy Base: Add the mayonnaise, sour cream, and chopped cilantro to the bowl. Gently stir until everything is evenly combined and coated in the creamy mixture.

  4. Chill to Perfection: Cover the bowl and refrigerate for at least 1 hour (or up to 8 hours for the best flavor).

  5. Serve & Enjoy! Give it a quick stir before serving. Enjoy cold with your favorite tortilla chips, crackers, or vegetable sticks.

Chef’s Notes & Variations

  • Kick Up the Heat: For a spicier dip, use hot Rotel, add a diced jalapeño (seeds removed for less heat), or stir in a few dashes of your favorite hot sauce.

  • Cheese Choices: Feel free to swap the cheddar for Monterey Jack for a milder taste, or Pepper Jack for an extra kick.

  • Lighter Option: Easily lighten it up by using reduced-fat mayonnaise and sour cream, or substitute half of the mayo/sour cream with plain Greek yogurt for a protein boost.

  • Beyond a Dip: Don’t just stop at chips! This mixture is incredible as a filling for quesadillas, a topping for burgers, or a side for grilled meats.

Final Thought: This is the ultimate no-cook, make-ahead dip that delivers maximum flavor with minimal effort. It’s guaranteed to be the star of the snack table

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