Corn Dip

Club Recipes


Kathy Nichols prepared this for our January, 2013, meeting.


★★★★★ 2 votes



  • 2 can(s)
    mexican corn (drained - 15 oz)
  • 1 can(s)
    diced green chilies (drained - 4 oz)
  • 5
    green onions, chopped
  • 1
    jalapeno pepper, chopped (can use half of a small can or to taste)
  • 8 oz
    shredded cheddar or mexican style cheese
  • 8 oz
    sour cream
  • 3/4 c

How to Make Corn Dip


  1. Mix all ingredients together. Cover and refrigerator until ready to serve. Serve with corn chips.

Printable Recipe Card

About Corn Dip

Course/Dish: Vegetable Appetizers

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