Cheesy Corn Spread - cooking recipe

Ingredients

3 c. shredded sharp Cheddar cheese
1/2 c. sour cream
1/2 c. mayonnaise
1/4 finely chopped onions
1/2 tsp. salt
1 (12 oz.) can Green Giant Mexicorn golden whole kernel corn with sweet peppers, well drained

Preparation

Bring cheese to room temperature.
In large bowl, crumble cheese with a fork or blend with mixer to form small bits.
Mix in remaining ingredients, except corn, until well blended.
Stir in corn.
Cover; chill several hours or overnight.
Can be stored in refrigerator up to 1 week.
Serve with raw vegetables or crackers. Makes 3 1/2 cups.