This year’s July 4th celebration was the smallest we have had in a while. We went to my mom and dad’s house to celebrate with them. Aaron & Summer went to a picnic at Summer’s dad’s house and Jordan spent the day on a lake in Minnesota. My parents invited a long-time friend over who is a recent widow. We grilled burgers, swam in the pool and played cards. Since the holiday was on a Saturday we headed home around 6:30pm. Ron and I were both scheduled to serve at church Sunday morning, him running sound and me singing, so we opted to watch our fireworks on television.
For our annual celebration, I was asked to bring munchies. Dad asked for onion dip and chips, so I made that but I wanted something new. That is where this Southwest Dip came from. Mom and I quickly became addicted to this dip. This recipe makes a lot of dip and since we had a small gathering, we had lots of leftovers. I was glad for the leftovers because I ate this dip for lunch a few times the week after the fourth!
- 12 oz frozen loose corn thawed
- 10 oz can of Rotel drained
- 2 cups shredded Mexican or Nacho blend cheese
- 1 1/3 cup mayonnaise
- 3/4 cup sour cream
- 1/4 tsp garlic powder
- Mix all of the ingredients together cover and chill until serving.
- Serve with crackers or tortilla chips.
- Make a day ahead of serving to really allow the flavors to meld together.
- Keep chilled
I served the dip in a 2 part bowl set. You put ice in the bottom so that the dip remains cool while it is being served. This is especially important for picnics and pool parties because this is a mayonnaise based recipe.
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