Best Mexican Cheese Corn Dip Ever Food

MEXICAN CORN DIP

Steps:

• Mix all ingredients together in a large bowl and serve with tortilla or corn chips.
• Can be chilled 24 hours before serving.

LAYERED MEXICAN DIP

Steps:

• Mix sour cream, mayo and seasoning together; set aside.
• Mix vegetables together; set aside.
• Warm beans (fat-free can be used), spread in an approximately 11x7-inch serving/baking dish. (The original recipe said to warm them. It seems to make them easier to spread, but if I'm going to refrigerate the dip before serving it, I don't bother heating the beans.).
• Layer half the cheese on top. Follow with a layer of salsa, a layer of sour cream mixture and a layer of vegetable. Top with remaining cheese.
• Serve with corn chips (scoops size) or tortilla chips.

BEST MEXICAN CHEESE CORN DIP EVER

Steps:

• In a medium to large bowl, Combine sour cream,mayonnaise and cumin.
• Stir well.
• Add corn,cheese,chiles,black pepper,and onions to the sour cream mixture.
• Stir with a wooden spoon (are whatever you have) til all is combined.
• Cover and chill for 2 hours or overnight.
• (overnight is what I do, the seasonings are blended in better) Serve with warm tortilla chips.

MEXICAN CHEESE DIP

Steps:

• Line a small colander with 3 layers of 100% cotton cheesecloth or a clean paper coffee filter. Suspend colander over a bowl and spoon in yogurt. Cover with plastic wrap and chill overnight to create yogurt cheese.
• Remove yogurt cheese from strainer; discard liquid. Transfer to a large bowl. Stir in garlic, cumin, and salt. Fold in sweet pepper, corn, black beans, tomato, green chilies, 1 1/2 cups mexican cheese and 3 tablespoons cilantro.
• Spoon into crock or spread on a platter. Top with remaining mexican cheese and cilantro.
• Serve with tortilla chips or crackers.

CORN DIP

Steps:

• Mix everything together.
• Refrigerate overnight.
• Best served with Fritos Scoops chips.