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 chip s.
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.
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.
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup cilantro
- juice of one lime
- 1 can Rotel, drained
- 1 can corn, drained
- 1 jalepeno, diced
- 1 cup shredded cheddar cheese
- Mix all ingredients, stirring to combine.
- Let stand in refridgerator for two hours prior to serving.