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