Corn Dip

Beverly Moore

Crockett Clinic

2 cans Mexi-corn (drained) 16 oz. sour cream
8 oz. real mayo 1 small can green chili (drained)
½ purple onion, diced 2 jalapenos, diced (seeds optional)

2 cups finely shredded cheddar cheese (divided)

Make night before. Mix all ingredients together. Top with 1 cup cheddar cheese. Serve with crackers or Fritos.

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