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Mexican Corn Dip - Karen Gruver

All you need to go with this appetizer is your favorite margarita!

3 (12 oz.) cans Mexican Corn 1 small can chopped chilies

2 jalapeños, chopped (without seeds) 10 oz. grated sharp cheese

6 green onions, chopped ¼ cup sour cream

½ cup mayonnaise (add gradually) 1 T Chile powder

1 tsp. cumin 1 tsp. garlic powder

Mix all together. Best if done a few hours or day before. Refrigerate until needed. Easily doubled for a crowd! Serve with corn tortilla chips.

 

Saturday, May 21, 2011