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Many, many, MANY moons ago (in 2008! Before my first child was even born!) I shared this recipe for Mexican Corn Dip. Works for Me Wednesday was still being hosted at Rocks in My Dryer, George W. Bush was still president, and I had infinite amounts of time to sleep where I wasn’t being woken up at 4 a.m.
This recipe has gained a reputation among my friends, especially Amanda, as the “Magically Delicious Dip.” For no good reason, it is SO awesome. The perfect combination. A way to ingest three kinds of corn at once.
Since I am guessing most of you weren’t reading my blog in 2008, I thought I would share the recipe again. You’ll want to make this dip for every party ever. It’s gluten-free, it’s creamy, it’s a little spicy—and you can amp up the spice depending on which Rotel you use. Go for it. You won’t regret it!