Spicy Mexican Corn Dip
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Why I Love This Recipe
Ingredients You'll Need
2 cans mexicorn, drained
1 can Rotel, drained
1 cup mayonnaise
8 oz. cream cheese, softened
4 oz. cheddar cheese, shredded
4 oz. Pepper Jack cheese, shredded
1/2 teaspoon chipotle powder (or 1 chipotle in adobo sauce seeded and chopped, I leave the seeds in we like it hot)
Directions
Mix all ingredients together.
Refrigerate at least 4 hours
Serve with Fritos or tortilla chips.