{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!
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/cilantro-lime-mexi-corn-dip/