Southwestern Cowboy Caviar Corn Dip

• 3 (11 ounce) cans green giant southwestern style corn, drained
• 1 (10 ounce) can original rotel, drained
• 1 (2 1/4 ounce) can sliced black olives, drained
• 6 green onions, sliced
• 2 cups shredded cheddar cheese
• 1 (8 ounce) container sour cream
• 3/4 - 1 cup mayonnaise
• 1/2 package low salt taco seasoning (optional)

1. Mix corn, Rotel, olives, onions and cheese in a large bowl until well combined.
2. Combine sour cream and 3/4 cup mayonnaise in a bowl, stirring to combine well. Mix in taco seasoning (if desired.).
3. Add sour cream mixture to corn mixture, stir well. You can add more mayonnaise for a creamier consistency.
4. Cover and chill at least 3 hours.
5. The longer you chill this the better it is.

corn, black olives, green onions, cheddar cheese, sour cream, mayonnaise, salt taco

Taken from www.food.com/recipe/southwestern-quot-cowboy-caviar-quot-corn-dip-498901 (may not work)