Mexicorn Dip

Mexicorn Dipthis dip is a refreshing snack or appetizer that can be made a day before an event.

  • 2 cups mayonnaise
  • 2 cups sour cream
  • 2 cans Rotel tomatoes drained
  • 2 cans mexicorn drained
  • 2 cups grated sharp cheddar cheese or Mexican blend cheese

Combine mayonnaise and sour cream and mix well; add drained cans of Rotel and corn and mix well. Cover and chill. Best if made day before, serve with corn chips.

(Recipe courtesy of Dot Moore)

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Fiesta Chip Dip

The following recipe is an ideal “party food” and is quick and easy to prepare.  It travels well and is a big hit at staff get-togethers or potluck events.  Though it’s technically an appetizer, our family sometimes makes a meal out of this warm and hearty dish.  (Serve it with a salad to balance out the meal.)

INGREDIENTS

  • 1 pound of ground beef
  • 1 pound of mild ground sausage (e.g. Jimmy Dean, Bob Evans, Tennessee Pride)
  • 1 can of undiluted nacho cheese soup
  • 1 can of undiluted cheddar cheese soup
  • 1 can of Ro-Tel (optional)
  • 8 ounces of Velveeta Cheese, cubed (This is half of a standard block)
  • Large bag of Tortilla Chips (I prefer to use Tostitos Scoops)

INSTRUCTIONS

Brown and drain the ground beef and sausage and place in a large crockpot.  Add both cans of soup (and Ro-Tel if you want a spicier flavor) and mix with a spoon.  Add cubes of Velveeta on top of the mixture.  Set crockpot to low and heat for ~30 minutes.  Serve with tortilla chips.

The recipe is quick and simple.  I often mix together the ingredients in advance and then heat up the dip about a half hour before I leave for the event.  It’s better if kept warm, so I often serve it in the crockpot set to low.

The recipe can also be prepared in a baking dish and heated in the oven.  Bake at 350 degrees for 20 minutes or until cheese is bubbly.