Amy's Famous Fritos Dip

At least, it's famous in our family. She made it this summer when Teresa and I were back to see Mom and we had "The Tornado That Shook The Beds And Tore Off The Garage". But I digress. On to more important matters of food.

Amy made this dip and here is my slightly modified recipe:

1 can original Rotel tomato (drained)
1 can Nibblets corn (drained)
1/2 cup (or a big handful) of shredded cheese-I usually use Monterrey Jack
1/2 cup (or a couple of big spoonfuls) of full-on Mayo (low fat? yuck!)
3 or 4 sliced green onions
salt and pepper

Mix it all together, put it in Grandma Crouse's speckled bowl covered with plastic wrap and let it chill for a while in the fridge. Serve with Frito's Scoops.

I'm telling you. At first, you kind of say to yourself, "What? Corn and tomatoes as a dip? With MAYO?" and you aren't sure you like it. But it's addictive. It grows on you real fast. Sometimes I eat it without the chips. It's probably the only way Joe and Sarah and I get any real veggies at all.

So last night, for supper, we had chicken and dumplings, and the "corn dip". Sarah got a phone call, and was gone for 14 minutes. She came back and the entire bowl was gone. She ate plenty before she got the call, but you snooze you lose when it comes to this dip. She was SO distressed, that Joe volunteered to go out in the freezing cold to get the ingredients to make more!!! That's how good it is!!!! Try it.

Join the dip revolution.