Happy Thanksgiving week everyone–Jen here posting.  We are heading to Maryland tomorrow to see my family and we had a very busy weekend attending a surprise birthday party for one of our friends.  Thomas was integral in maintaining the surprise and occupying Brian for the day, so it was up to me to make the appetizers to contribute to the party.  One of my girl friends Katie brought over this delicious Corn Dip for Thomas’ surprise party and it was a huge hit.  Through a few Google searches, I was able to find a recipe that was very similar so I made it for the party.  Everyone loved this dip served with Frito Scoops and you will be the hit of the next party you prepare this for.  

Let’s Cook! 

Spicy Corn Dip

2 cans (11oz) Mexi-corn

16oz sour cream

1 cup Duke’s Mayonnaise

1 whole lime, juiced

1/4 cup fresh cilantro, chopped

4 stalks green onions, chopped

1 teaspoon cumin

1-1/2 teaspoon cayenne pepper

2 cups shredded Mexican cheese blend

2 bags of Frito Scoops

Mix together corn, sour cream and mayonnaise into a storage cotainer.

Add lime juice.

Add the chopped green onions and cilantro.

Add the cumin and cayenne pepper.

Mix in shredded cheese. Top the dish with more cheese.

Refrigerate for 6 hours or overnight. Serve with Frito scoops and enjoy.

Due to the travel schedule over the next few days, Thomas will be taking Thanksgiving off from posting, but he’ll be back this weekend with some great recipes.  Happy Thanksgiving to everyone–hope you enjoy!

Happy Cooking!