I hope you had a fantastic Father’s Day yesterday. This was one of the best for us, I have to say, and I look forward to sharing our favorite family table setting yet.
In my post about what was blooming at Cane River Cottage, I promised to share some recipes from the trip. Since we were in an area with few restaurants, we all brought lots of foods to share – even more than usual.
It’s a snap to put together, and it tastes delicious every time.
It works best with corn chip Scoops, so I grabbed a large bag of those on my way to meet the others. I made a double batch so we’d have plenty, but I went lighter on the cheese.
A single recipe may look more cheesy than my pictures, which isn’t a bad thing, right? Also the dip sets to a slightly thicker consistency after refrigeration.
- 3 cups grated cheddar cheese
- ½ cup sour cream
- ½ cup mayonnaise
- ¼ cup chopped green onion
- ½ teaspoon salt
- 1 - 12-oz. can Mexican golden corn, drained
- Stir all ingredients together and chill several hours before serving
I made three more recipes (that my girls’ trip friends have shared) over the weekend. They were all winners with family and friends, so I’ll pass them along to you soon. I love getting new tried and true recipes, don’t you?
I’m sharing with Metamorphosis Monday.