If this isn’t my favorite party dip, it sure is a front runner. I love anything with a hint of Tex-Mex flavor and this dip delivers. It’s also super easy to lighten this recipe up by using reduced fat cheese (I like Sargento), reduced fat sour cream and light mayonaise.
I once saw this dip in a church cookbook under the name “Ugly Dip”. While it isn’t the prettiest dish on the buffet table, don’t be put off by it’s less than polished look. It’s insanely delicious and highly addictive. I suggest making it a couple of hours before serving so that the flavors have plenty of time to blend together.
Mexican Corn and Black Bean Dip
2 8oz bags of Mexican Shredded Cheese
1 can diced tomatoes with green chiles
1 can black beans (drained and rinsed)
2 cans of corn (drained)
1 bunch of green onions (chopped)
8 oz sour cream
1 and 1/2 cups of mayo
Mix it all up and refrigerate for a couple of hours before serving. Serve with tortilla chips or Scoops.
Minda's Cooking 