Ugly Corn Dip

I'm sure you have had a version of this popular dip at one time or another. It is another one of my family's favorite dips. We seem to like a lot of dips...hmmm...I wonder what that means? I think it means we like a good party! I decided to make it over the Labor Day Holiday because I hadn't made it all summer. Which, thinking back, is hard to believe. I don't know where the name of this came from. We have always called it Ugly Dip, but I have also heard it referred to as Crack Corn Dip. It is most addicting! Perfect for a tailgate or for just about anything you might need a dip for. I often use "light" cream cheese, sour cream and mayo with great results. If possible, do let it sit a few hours for the flavors to blend, it really makes a difference. Want to take it over the top? Cook and crumble some bacon and sprinkle it over the top before serving.

Ugly Corn Dip
1 package (8 ounces) cream cheese, softened
1  cup mayo
1/2  cup sour cream
2 cans (11 ounce) Mexi-corn, drained
1 can (11 ounce) Hot Rotel, undrained (use mild if you don't like things too hot!)
1  bunch green onions, chopped
2-3  cups shredded Cheddar Cheese
1  tablespoon sugar
1/2  teaspoon garlic powder

In a medium bowl, combine the cream cheese, mayo and sour cream. Mix until well combined and smooth. Stir in the corn, rotel, green onions, cheese, sugar and garlic powder. Best if you can refrigerate it for a few hours before serving to allow the flavors to blend. Serve with tortilla chips or Fritos.

Enjoy!

Kim 

Linked to the following parties:
Our very own Weekend Potluck
Walking on Sunshine Foodie Friends Friday
Six Sisters' Stuff Strut Your Stuff Saturday Link Party
Everyday Mom's Meals Church Supper