Corn Dip
Source: Gooseberry Patch Almost Home Cookbook
Really, really good!
Recipe shared with me by our friend Jay.
Ingredients
- (3) 11 oz. cans of Mexi-corn (with peppers), drained
- 7 oz. can chopped green chiles
- 6 oz. can chopped jalapenos, drained and liquid added to taste
- ½ c. green onions, chopped
- 1 c. low-fat mayonnaise (Hellman’s with olive oil)
- 1 c. low-fat sour cream (Daisy)
- 1 t. pepper
- ½ t. garlic powder
- 16 oz. pkg. finely shredded sharp cheddar cheese
- Corn chips, pretzels, baguettes or crackers
Instructions
Mix together all dip ingredients and refrigerate.
Serve with corn chips, pretzels, baguettes or crackers of your choice
NOTE: Makes 6 cups