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!
