Corn Dip

corndip
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Corn Dip
Author: Bayou Woman
Ingredients
  • 4 oz . sour cream
  • 1 Cup shredded sharp cheddar
  • 1 Cup shredded Mexican blend cheese
  • 1/4 Cup mayo
  • 1/2 t . sugar
  • 1 Can kernel corn well drained
  • 1 Can Ro-Tel Tomatoes very well drained
  • 2-4 Green onion tops chopped
  • 1 t . Tony's Creole seasoning
Instructions
  1. Mix all ingredients together and refrigerate for a couple hours. Dip will "set" while in the refrigerator.

 

This recipe is good with Fritos or Doritos “scoops”.  It came to me from the wives of the two fishermen who stayed at Camp Dularge recently.  They served it, and I thought it was a great new dip idea.  It’s easy, and it can very easily be doubled.  Furthermore, if you would like more sugar, and no Tony’s, the choice is yours.  Start with this base, and then season it the way you like. They also add some Season All, but I prefer it without.

It was a hit at the Early Christmas party, so I will make it again some time.

This picture does not do the dish justice.  It looks much nicer after it has set up for a while.

Enjoy!

BW

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Comments

Corn Dip — 8 Comments

  1. I know right now that your dip tastes wonderful. I also know it’s like mainlining caulk into your arteries! LOL

    This reminds me of the macaroni and cheese recipe I was given a few days ago. It says to grind up ham, mix it with a bunch of grated cheddar and elbow macaroni. Put it in a casserole with half whole milk and half whipping cream and cook it at 350 until it’s done, stirring now and then.

    Holy moley. Makes me want a carrot stick! LOL

  2. I make a corn dip too but it’s a little bit different. I don’t normally measure ingredients but mine has mayo, sour cream, jalapenos, corn, chopped onions and shredded cheese. I can’t wait to try your version.

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