Jenny's Corn Dip

By vogeljl

Ingredients

• 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

Preparation

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.