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
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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