MEXICAN CORN DIP
INGREDIENTS
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2 (11 ounce) cans Green Giant mexicorn whole kernel corn, drained
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1 1/2 cups cheddar cheese, shredded (or cheese of your choice)
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1 (10 ounce) can Rotel diced tomatoes and green chilies
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1/2 cup green onions, chopped
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2 teaspoons ground cumin
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1 teaspoon black pepper
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1/3 cup mayonnaise
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1/2 cup sour cream
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1/2 teaspoon cayenne pepper (optional)
•
few drops hot sauce (optional)
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1 (15 ounce) can Bush’s black beans, drained
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