Spicy Mexican Corn Dip makes 5-6 cups, prep 10 mins, chill overnight if possibl
makes 5-6 cups, prep 10 mins, chill overnight if possible
2 cans corn with peppers (Mexican corn), drained
2 cans chopped green chiles, drained
8 oz sharp cheddar, shredded
8 oz mayonaise
8 oz sour cream
6 green onions, chopped
3/4 cup pickled jalapenos, diced
Combine ingredients and chill overnight.Ð’Â Serve with chips.