Ingredients:

  • 16 oz (450g) Sour cream (Full fat recommended)
  • 0.5 cup (115g) Mayonnaise
  • 1 packet (28g) Taco seasoning
  • 1 packet (28g) Hidden Valley Ranch seasoning mix
  • 2 cups (225g) Sharp cheddar cheese, freshly shredded
  • 1 can (10 oz / 283g) Rotel (diced tomatoes and green chilis), thoroughly drained
  • 1 can (11 oz / 312g) Mexicorn or sweet corn, thoroughly drained
  • 0.25 cup (15g) Fresh cilantro, chopped
  • 1-2 Fresh jalapeños, deseeded and minced

Instructions:

  1. In a large mixing bowl, combine the sour cream, mayonnaise, taco seasoning, and ranch seasoning. Whisk or stir vigorously until the mixture is completely smooth and the spices are evenly distributed.
  2. Add the drained Rotel, drained corn, and shredded cheddar cheese to the bowl. Using a rubber spatula, gently fold the ingredients into the creamy base. Ensure the cheese is well-distributed so every bite has a consistent texture.
  3. Transfer the dip to an airtight container. Chill in the refrigerator for at least 2 hours (or overnight) to allow the dried herbs to hydrate and the taco spices to fully permeate the dairy base.