Preparation
Option 1 – Cold Dip
In a large bowl, combine corn, tomatoes, sour cream, mayonnaise, 1 ½ cups of cheese, green chiles (if using), and spices.
Mix well and chill in the refrigerator for at least 1 hour.
Garnish with cilantro before serving with tortilla chips or crackers.
Option 2 – Hot Baked Dip
Preheat oven to 180 °C / 350 °F.
Mix all ingredients together and spread into a greased baking dish.
Top with remaining cheese and bake uncovered for 20–25 minutes, until bubbly and golden.
Garnish with cilantro and serve warm with chips.
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