Molly’s Mexi-Corn Dip

If you’re a true Atlantan, you’ve been to a concert at Chastain Amphitheatre. The most exciting part of a show at this venue is that it’s outdoors and you can bring your own food and booze. Whether you get tickets for a table, or bring your own, there’s nothing quite like a picnic at Chastain.

My family went to the Temptations & Four Tops concert last week at Chastain. I was lazy and didn’t feel like contributing to the table but my sister, Molly, went above and beyond to create yummy snacks for us. My favorite dish was her Mexi-Corn Dip served with Fritos and pretzel chips. WINNING. Not only was this one of the best dips I’ve ever had, but the recipe (below) is as easy as 1, 2, 3…literally.

Molly’s Mexi-Corn Dip

Molly’s Mexi-Corn Dip

Ingredients:

  • 2 cans Mexi-Corn (drained)
  • 1 can hot Rotel (drained)
  • 2 cups of shredded cheddar cheese
  • 6 green onions, sliced
  • 1 cup mayonnaise
  • 1 cup sour cream

Directions:

  1. Mix all ingredients together.
  2. Refrigerate.
  3. Serve with Frito scoops, pretzel chips or pita chips.
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