From the recipe exchange last month:
Sorry this took so long but here is my recipe for some corn dip. Whenever I take this somewhere, I’m always requested to bring it again the next time!
2 11 oz. cans of white shoepeg corn (Green Giant) drained
¼ cup chopped white onions
8 oz. package of shredded Colby Jack cheese
5-6 FRESH jalapenos (seeded and chopped fine)
1 cup of mayo (I use the reduced fat)
½ cup of sour cream (I use Daisy Light sour cream)
Mix all together and serve with big scoop Fritos. I save one jalapeno and put in center of dish as a decoration.
Hope you enjoy this.
Sharon Hunter
