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When I was in law school, I had a friend who was in both the law and seminary schools. So one day I didn’t have anything planned for the evening, so my friend invited me to a party thrown by his seminary friends. Okay, so to give some context here, I’m fairly shy and going to a party where I know only one person still gets me a little nervous. The idea of having to meet all those people who already know each other and make small talk is just appalling to me. I’m terrible at small talk. Like really terrible.

But I decided to buck up and be a big girl and go be social. Everyone at the party was super nice, but they all knew each other so I was definitely the odd one out. So I hovered at the snack table, surreptitiously (I hope) eating my nervousness and pretending like I was engaged in the spread so I wouldn’t just be standing awkwardly not talking to anyone. Then I got my first taste of this dip. I was shocked. It was so good. My pretense of being busy at the snack table quickly turned into reality as I tried to restrain myself from wolfing down the entire dish.

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Then I accosted the hostess and asked for the recipe while sheepishly letting her know that they might need to refill the dip dish. The hostess was super nice and gave me the recipe, while telling me that she had pretty much the same experience at the party where she, herself, acquired the dip recipe. So I felt less guilty after that.

One thing I’ve discovered over the many times I’ve made the dip, is that it can be eaten as initially intended, with everything just mixed together, or it can also be melted to make a hot dip. It works either way. Magic.

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Cheese Corn Dip
 
Prep time
Total time
 
Recipe By:
Serves: a lot
Ingredients
  • 1 bag Nacho or Taco Shredded Cheese Mix (Approx 15.25 oz)
  • 1 scant C Mayonnaise
  • 1 scant C Sour Cream
  • 1 can Fiesta or Mexi Corn (16 oz)
  • ½ tsp Salt
Instructions
  1. Dump the cheese in a large bowl and add the mayonnaise and sour cream a little at a time, tasting as you go. You may find that you prefer a little less mayo or sour cream than the full cup.
  2. Drain the liquid out of the can of corn and stir the corn into the dip.
  3. If desired, stir in up to ½ tsp salt.
  4. Cover the dip and store in the refrigerator until ready to eat.
  5. If you would like to eat some of the dip hot, gently heat in the microwave or on the stove top until melted, stirring every so often until it is smooth.
Notes
Fiesta or Mexi corn is a can of corn that has some peppers added in. If you don't have access, you can always just dice up some peppers and use a normal can of corn or fresh corn in lieu of the fiesta or mexi corn.

This would probably be very tasty with a little cayenne or some red pepper flakes added in. Or maybe jalapeno...