Description
A creamy and zesty Southwestern Corn Dip combining cheesy cheddar, tangy sour cream, and spicy Rotel tomatoes for a perfect party appetizer. Ready in minutes and served chilled with tortilla or corn chips.
Ingredients
Scale
Dip Ingredients
- 1 (8-oz) container sour cream
- 1 cup mayonnaise
- 2 cups shredded cheddar cheese
- 1 (10-oz) can Rotel diced tomatoes and green chilies, drained
- 2 (11-oz) cans Southwestern Style Corn, drained
- ½ teaspoon sugar
- 2 teaspoons lime juice
- 2 green onions, sliced
Instructions
- Combine Ingredients: In a large mixing bowl, thoroughly mix together the sour cream, mayonnaise, shredded cheddar cheese, drained Rotel diced tomatoes and green chilies, drained southwestern style corn, sugar, lime juice, and sliced green onions until evenly combined.
- Chill Dip: Cover the bowl and refrigerate the dip for several hours to allow the flavors to meld and the dip to firm up slightly, enhancing the taste and texture.
- Serve: After chilling, serve the Southwestern Corn Dip cold with corn chips or tortilla chips as a flavorful appetizer or snack.
Notes
- Drain the canned corn and tomatoes well to prevent the dip from becoming watery.
- For extra heat, add a pinch of cayenne pepper or diced jalapeños.
- This dip can be made a day ahead and stored in the refrigerator for convenience.
- Serve with fresh vegetable sticks such as celery or bell peppers as a lighter alternative to chips.
- Adjust lime juice to taste for more tanginess if desired.
