- 8 oz. package of cream cheese, softened (I pop that baby in the microwave for about 30 seconds.)
- 16 oz. container sour cream
- 1 can of shoepeg corn, drained
- 15 oz. can of black beans, drained and rinsed
- 10 oz can diced tomatoes with green chilies, drained (I use regular Rotel)
- 1 packet of taco seasoning mix
- 2 cups of shredded sharp cheddar cheese
- 1 packet Ranch dressing mix (optional)
- 1 cup shredded chicken (optional)
Instructions
- Do all the pesky prep work (soften the cream cheese; drain the corn, beans, and Rotel; and shred the chicken if you're using chicken).
- Dump everything into a big bowl and mix it up really good.
- Put the dip into the serving dish you plan to use.
- Decide if you would like to serve the dip hot or cold (it is absolutely amazing either way). If you go for cold, just refrigerate for a few hours before serving. If you decide to go for hot, bake it at about 350 degrees for about 30 minutes (or until it's bubbly and starting to brown) just before serving.
- Serve with hearty chips. I like to use Fritos Scoops!
- Get ready for compliments!
Originally found on Pinterest, then linked to site called Eat Cake for Dinner, then linked back to a recipe on Gooseberry Patch's Simple Shortcut Recipes... this aubieangel-adapted recipe is my "go to" party contribution, both because it is SO easy and always SUCH a big hit! Seriously, this is one of those "dump it all in a bowl and serve with chips" recipes, and nearly everyone raves about it, especially guys. I have a small cult following in my husband's Navy Reserve unit thanks to this stuff.
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