Creamy Mexicorn Dip 2

Ingredients

  • 3 cup(s) Sharp Cheddar Cheese, shredded (or any kind you like)
  • 1 cup(s) Mild Cheddar Cheese, shredded (or any kind you like)
  • 8 ounce(s) Sour Cream
  • 1 bunch(s) green onions, finely chopped
  • 1 Jalapeno Pepper, finely chopped (more if you like it hot)
  • Juice from ½ Lemon
  • 22 ounce(s) Mexicorn(inch veg aisle)
  • + 2 more ingredients
    • 1 cup(s) mayo
    • 2 tablespoon(s) vinegar

Mix all ingredients together and refrigerate. The more days it sits in the fridge the hotter it gets. Serve with chips. This makes a lot and goes a long way.

View full recipe at RecipeTips.com

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