Country Crack!! ... HUH?

Great name, right? It's not what you think.

...

Unless you thought it was a dip??

...

The kind you eat.

.... Oh man. 

Anyways, this delicious, spicy-kick dip is to die for. My man absolutely loves it. In fact, we nearly finished this dip in one sitting. haha. Let's get straight to the dip. Literally.  

RECIPE FOR COUNTRY CRACK

Here is your cast:
- 1 cup of Mayo
- 1 cup of Sour Cream
- 1 Fresh Ripe Tomato
- 1 cup of Shredded Cheddar Cheese (not pictured)
- 6 or 7 slivers (slices) of a Jalapino.
- 3 green onions
- 1/2 of a can of hot Rotel
- 2 cans of Mexicorn or any Southwestern Style Corn

IMPORTANT NOTICE: Drain liquid from cans BEFORE pouring into main bowl. You don't want water country crack. Unless you do?

hah.

Pour two cans of the corn into a bowl.

Add in half of a can of Hot Rotel.

Chop up about three green onions and add it to the mixture.

Chop up one ripe tomato.

Throw it into the same bowl.

I don't know why I added jalapinos because the Rotel makes it spicy enough, but Ryan and I both wanted that extra kick; SO, I added about 6 slices of a jalapino.

Dumb, right? Oh well. Chop 'em up and add them in.

Add in your 1 cup of sour cream.

Add in your one cup of Mayo Ayo! Okay, there's no Ayo after Mayo. It just rhymed. Mayonnaise.

Mix it up, add in a cup of shredded cheddar cheese and you have yourself one amazing dip!! Pair this with Baby-Back Ribs or Steak and Mashed Potatoes & he will love you forever ;) He'll love you anyways. haha. At least mine does...

...

Anyways. Eat the dip with Mission Tortilla Rounds. That's our favorite! 

And that's Country Crack for ya. 

Enjoy!

#noemihermling

xoxo

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