I always make this the day before we want to serve it and let it marinate overnight in the refrigerator. This is one of those dips that gets better the longer it sits. Serve the dip with your favorite chips; we prefer tortilla chips or scoops.
Italian Corn Salsa
- 1 (11oz) can corn, drained
- 1 tomato, diced
- 2 cups cheddar cheese, shredded
- 1 (4oz) can black olives (optional)
- 1 cup Italian dressing
Combine all ingredients in medium bowl. Refrigerate 2 hours up to overnight. Serve with tortilla chips or Fritos.
CONNECT WITH PLAIN CHICKEN