Addictive Cheesy Corn Dip

PREP TIME INCLUDES CHILLING Got this from MIL, who got it from the neighbor, who got it from a lady at church and so on. I have eaten it cold with frito scoops, put on potatoes warm, put in the middle of quesidillas. Everyone LOVES this dip. Originaly this uses regular mayo and sour cream and regular cheese, I tried to make this a little healthier because I eat a lot of this. Also, black beans were not included with the recipe.

• Ready In: 1 hr
• Serves: 16

Ingredients

• 1⁄2 cup tofutti sour cream
• 1⁄2 cup vegan mayonnaise
• 1⁄2 cup salsa, any kind you like
• 1⁄4 teaspoon garlic powder
• 1⁄4 cup green onion, diced (optional)
• 1 (15 ounce) can black beans
• 1 (15 ounce) can corn
• 2  cups  Veggie Shreds cheese (I actually use Rice Shreds)
•  salt and pepper

Directions

1. Rinse and drain corn and beans. Leave them in the strainer for now.
2. In a LARGE bowl mix together everything else.
3. Chill for an hour or more.
4. I cannot tell ou how long this will keep in the fridge, it is usally eaten well before it goes bad. We have snacked on it for about 3 days.