PREP: 10 minutes
  COOK: 4 hours

Corn Dip


16oz Oakhurst Sour Cream
8oz mayonnaise
1 cup shredded sharp cheddar cheese
1 (11oz) can Mexicorn
1/2 large onion, chopped
Bacon bits
Optional: Jalapeno pepper, chopped


Mix together sour cream and mayonnaise in a medium bowl

Stir in chopped onions, Mexicorn (drained), and shredded cheese

Let sit, refrigerated for 4 hours

Top with bacon bits and/or chopped jalapeños before serving


Serve with Frito Scoops, or your favorite corn chip

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