Sweet corn, Rotel, sharp cheddar, green onion, and cilantro folded into a creamy, boldly seasoned dip.
SERVES10–12
PREP15 min
CHILLAt least 2 hr
BESTMade overnight
THE STORY
A scoopable reason to make it the night before.
This dip takes ingredients that already know how to work a party—corn, Rotel, cheddar, green onions, and cilantro—and gives them enough creamy structure to hold together on a chip.
Holy Voodoo supplies the warm spice, garlic, sweetness, and gentle heat. The real technique is patience: two hours in the refrigerator works, but overnight gives the seasoning time to move through the entire bowl.
Method
Prepare.Thaw and drain corn very well. Drain Rotel, slice green onions, and chop cilantro.
Mix.Combine corn, Rotel, cheddar, green onions, mayonnaise, sour cream, and cilantro in a large bowl.
Season.Add 2 Tbsp Holy Voodoo and mix thoroughly. Taste and add the final tablespoon if you want it bolder. Add lime if using.
Chill.Cover and refrigerate at least 2 hours; overnight is best. Stir before serving.
Top with extra cheddar, cilantro, green onion, or another dusting of Holy Voodoo. Serve cold with scoop chips, tortilla chips, crackers, or vegetables.
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