Hot Jalapeño Corn Dip

This recipe is a favorite of Brooke, mom of four boys, who knows a little something about keeping everyone happy.

Ingredients

• 1 cup sour cream

• 1/2 cup mayonnaise

• 1/2 tsp garlic salt

• 1/2 tsp coarsely ground black pepper

• 2 cups shredded cheddar cheese

• 1 3/4 cups fresh sweet corn (or use 1 can of corn, drained)

• 11 oz can Mexicorn, drained

• 10 oz can Rotel, drained

• 4 oz can diced green chiles, drained

• 1/4 cup chopped green onions

• 1/4 cup chopped cilantro

Instructions

1. In a medium bowl, mix together the sour cream, mayonnaise, garlic salt, and black pepper.

2. Add the shredded cheese, sweet corn, Mexicorn, Rotel, green chiles, green onions, and cilantro. Stir to coat with the dressing.

3. To serve cold: Cover and refrigerate until ready to serve.

4. To serve hot: Spread in a casserole dish and bake at 350˚F for 30-40 minutes, until hot and bubbly.

5. Serve with corn chips or tortilla chips.

Recipe is courtesy of The Gunny Sack. We’re not trying to claim we came up with it (like we’re that talented)! We’re simply sharing their good work. There are great modifications, tips and tricks, etc. on the original recipe if you’d like to check that out.