Wednesday, November 20, 2019

Frito Corn Chip Dip

This Frito Corn Chip Dip is a nice easy cold dip that comes together in no time... The most time consuming part is draining the corn and Rotel:@) It's a creamy dip with a mild southwestern chile and cumin flavor. You will want to let this mingle for an hour or two before serving, and while it's good with any and ~every~ tortilla chip... It may be best served with Fritos.

What I did differently:
I made a half batch, used some yellow onion instead if scallions and added parsley for color.
Leftovers? Mix with some cooked elbow macaroni and maybe chicken or ham and call it lunch.

The corn I used:

Frito Chip Dip-variations seen all over the web...
2 (15oz) cans Mexicorn or Southwestern flavored corn (corn with peppers and spices)
10 oz can Rotel type tomatoes, regular or mild-you know your crowd
2 C cheddar, shredded
6 green onions, sliced
1 C mayonnaise
1 C sour cream
  1. Drain corn and Rotel.
  2. Gently mix everything well.
  3. Chill for an hour or two.
  4. Serve with Fritos and tortilla chips
Enjoy a munchie and have a happy day:@)


  1. I've had hot corn dips, but never tried a cold one, Lynn. This does come together easily, and the flavors sound spicy with a cool creaminess.

  2. I've never had a cold one either, it would be especially good in the summertime, I love corn dips!


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