Corn Dip
Corn dip on this fine sunny Saturday. I made this recipe for a potluck a few weeks ago and one of the girls, Lauren, has been patiently waiting for the recipe. Here you go Lauren – this is for you!This corn dip is creamy and flat out good. Eat by the pool or at a summer picnic in the park. Heck, you could even eat it on movie night.
Servings: 5 cups
Ingredients
- 3 cups of corn
- 1/2 cup diced red pepper
- 10 oz jar of picked jalapeños
- 1/2 cup of green onions
- 1 cup of mayo and sour cream
- 3 dashes of pepper
- 1/2 teaspoon of chili powder
- 400 g of old cheddar cheese
Instructions
- Gather all of your ingredients and get ready to make this party in a bowl.
- Drain the corn - you don't want a soggy dip.
- Dice the red peppers, chop the green onions and jalapenos and shred the cheese.
- Time to mix everything together. Stir well.
- Let the dip sit in the fridge for at least one hour before you eat it.
- Done. Time to eat up - enjoy the dip with chips or veggies. It's good either way.