Monday, July 11, 2011

5 Corn Dip

Happy Monday!
I hope you had a wonderful weekend!
I know we did! :-) 
This morning I wanted to share another appetizer I served at the cookbook exchange that I hosted. . .
a easy and amazing Corn Dip!
Enjoy!
Corn Dip
3 cans of Green Giant Mexican Corn (11 oz drained)
1 can of green chilies (4 oz)
1 bag of Mexican cheese (7 oz or 1 ¾ c)
1 bundle of green onions
1 cup of sour cream
1 cup of mayo
¼ of a cup of jalapenos (or less if its too spicy!)   
(I have another friend who adds 1 can of chopped olives, garlic powder, and salt which is also incredible!)
Hailey Burdick/ Heidi Simon
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5 comments:

  1. It sounds delicious and addictive!

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  2. Sounds fabulous! I love the flavor combination of spicy and sweet!

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  3. The main thing to know is that you should eat corn dip with Fritos Scoops! And add cayenne pepper and cilantro to the dip-that's how we do it in Wisconsin anyway! It's SO good!

    ReplyDelete

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