Monday, July 11, 2011

4 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!
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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  1. It sounds delicious and addictive!

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

  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!


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