Friday, August 19, 2011

Vicky's Chile-Corn Dip


3 - 11 oz. cans Mexicorn
7 oz. can chopped Green Chilis
6 oz. can chopped Jalapenos (drained & liquid added to taste)
1/2 cup chopped Green Onion
1 cup Mayonnaise
8 oz. Sour Cream
1 teaspoon Pepper
1/2 teaspoon Garlic Powder
16 oz. shredded Sharp Cheddar Cheese
Frito Scoop Corn Chips

Mix all ingredients, except corn chips, together and refrigerate.  Serve with corn chips.


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