Mexicorn Dip

Mexicorn Dip
I have a total problem with dips. They are absolutely addicting and I can’t control myself. This is a pretty big issue since dips are usually pretty bad for you and then you have to take into account the dippers. It’s just not a good caloric day when dip is involved. Especially when it’s cucumber dip or this mexicorn dip.
Mexicorn Dip
I love when a dip involves just a few, simple ingredients so this one is perfect. It’s not fancy by any means but it tastes so good which is what’s important in my book. Plus, it’s easy to mix up and wonderful to take to a summer cookout. You have to try this one out!
Mexicorn Dip

Mexicorn Dip
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  1. 2 (8 oz.) cream cheese, room temperature
  2. 1 can Rotel
  3. 2 cans Mexicorn, drained well
  4. 8 oz. shredded cheddar
  5. Corn chip scoops
  1. Mix cream cheese, rotel, Mexicorn and cheddar cheese. Refrigerate overnight. Enjoy with corn chip scoops.
Meg's Everyday Indulgence

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