Corn Dip

Club Recipes


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


★★★★★ 2 votes



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2 can(s)
mexican corn (drained - 15 oz)
1 can(s)
diced green chilies (drained - 4 oz)
green onions, chopped
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


  • 1Mix 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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