Corn Crack Dip

Ingredients:
2 cans Mexicorn (drained)
1 can Rotel tomatoes (chopped fine)
1/2 cup mayonnaise
1 8oz container sour cream
2 cups shredded cheddar

Mix all ingredients together. Refrigerate at least one hour. Serve with corn chips or tortilla chips.

(This also makes a terrific hot dog or hamburger topping.)


Ranch-Style Dip

Ingredients for mix:

2 tsp. salt
2 tsp. garlic powder
4 tsp. onion powder
2 tsp. pepper
2 tsp. granulated sugar
2 1/2 tsp. paprika
2 1/2 tsp. parsley flakes

Blend above together.  Store in airtight container.

To make dip, combine 1 tablespoon of mix with 1 cup of sour cream plus 1 tablespoon mayonnaise.  Refrigerate for 1 hour (at least) before serving.

Brush teeth rigorously after eating.