Cheesy, Corny, and Yummy!

When I have items in my fridge that I haven’t used, I start dreaming up ideas for what to do with them. Luckily, Tuesday we had a dinner we were supposed to take an appetizer to, so I got to create! 
I had a couple of eight ounce containers of cream cheese that I needed to use. No desserts were sounding appealing, so I decided to try to make my own variation of corn dip with the cream cheese instead of sour cream and mayonnaise. It was pretty good, if I do say so myself. 
Creamy Corn Dip
8 ounces cream cheese
6 ounces sour cream
1 can Mexicorn (drained)
1 can pinto beans (drained)
1 can Rotel (drained)
1 packet dry Ranch mix
1 cup grated Colby Jack cheese
  • Mix sour cream and cream cheese together. 
  • Add vegetables and continue to mix. 
  • Stir in Ranch packet until no powder remains. 
  • Mix in grated cheese. 
Keep refrigerated until you are ready to use. Serve with tortilla chips. YUM!

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