Recipe(tried): BV/AR, here is another recipe believe

you might like. I got this from the Evening Tribune San Diego newspaper 1975.
It is very good and is wonderful with a tray circled with carrots, radishes, green pepper, celery and cauliflower (of course sliced) It almost taste like there is crab or shrimp in it, no just corn!
CHEESY CORN SPREAD
3/4 pound sharp cheddar cheese, shredded
1/2 cup dairy sour cream (could use lite)
1/2 cup mayo or salad dressing
1/4 cup finely chopped onion (I like green onions)
1/2 tsp salt
One 12-ounce can whole kernel corn with sweet peppers, drained
Assorted fresh vegetables or crackers

Bring cheese to room temperature. In large mixing bowl, mash cheese with fork or spoon until smooth. Blend in sour cream, mayo, onion and salt. Stir in corn, Cover; chill several hours or overnight. Serve with fresh raw veggies or crackers. Makes 2 1/2 cups.