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Jenny's Corn Dip


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  • 2 cans white shoepeg corn, drained
  • 1 cup salsa
  • 2 8-ounce tubs of whipped cream cheese
  • 2 cups finely shredded mild cheddar cheese
  • 1 can Rotel tomatoes, drained
  • 3/4 cup mayonnaise



Step 1

Mix all together. Pour into bowl and cover. Refrigerate. Serve with corn chips.

This makes 8 cups of dip. I usually make ½ of the making.

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