Yeah, so this recipe probably isn’t new.  And while it’s probably all over Pinterest, I honestly haven’t even looked because every now and then I like to pretend that I’ve discovered something new.

And this is new.  To me.

Which is a little disconcerting, given my love for anything Mexican food related, or food that can be consumed with an accompanying bag of tortilla chips.

Last weekend, we attended a family birthday party, and like most anything my family does, this party came complete with food.  Lots of food.  And this dip.

Dip that I pretty much scarfed and considered my actual meal.

Well, let’s just say it should have been considered an actual meal, given the sheer quantity that I shoved in my mouth.

If you’re planning on hosting a Cinco de Mayo party this year, this would be a great dip to serve as an appetizer.

Or, you know, just the main course.

{Cilantro-Lime} Mexi-Corn Dip
recipe adapted from my cousin. I added the cilantro, lime, and jalepeno, because that's how we like it around here! I think black beans would also be a great addition.
  • ½ cup sour cream
  • ½ cup mayonnaise
  • ¼ cup cilantro
  • juice of one lime
  • 1 can Rotel, drained
  • 1 can corn, drained
  • 1 jalepeno, diced
  • 1 cup shredded cheddar cheese
  1. Mix all ingredients, stirring to combine.
  2. Let stand in refridgerator for two hours prior to serving.
  3. Enjoy!