The Pioneer Woman Tasty Kitchen
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Corn Dip

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Easy, spicy and oh-so good!

Ingredients

  • 16 ounces, weight Hyland's Chive Sour Cream Dip
  • 2 cans Mexicorn, 11 Ounce Cans
  • 10 ounces, weight Rotel Diced Tomatoes And Green Chiles (Half Hot And Half Original Is Best)
  • Frito Scoops, For Serving

Preparation

Drain the cans of Rotel and Mexi-corn well. Mix them in a medium bowl with the Chive Sour Cream Dip. Refrigerate until nice and cold to let the flavors blend. Serve with Frito Scoops.

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treysmimi on 7.4.2011

This is a delicious cold dip. It is so hot here in Tn – I didn’t think a hot dip sounded too good – So, I made this and it was a big hit at our 4th of July party. I did make a couple of changes (or rather additions)- After I made it, I was worried there would not be enough dip for the amount of people that were coming so I looked in the frig, grabbed a block of cream cheese, softened it, and mixed it in. Then I added a handful of shredded cheddar. It made an already delicious dip even more delish (and of course more fattening!) Thanks for sharing! I will be making this often.

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