Southwestern "Cowboy Caviar" Corn Dip - cooking recipe

Ingredients

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)

Preparation

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