pharmacy corn dip

Name: Pharmacy Corn Dip
Yield: 10
Cuisine: Southern
Ingredients: 2 can(s) white corn, drained; 4 ounce(s) pimento peppers, drained and diced; 1 can(s) diced green chiles, drained; 1 cup(s) mayonnaise; 1 cup(s) sour cream; 5 - green onions, chopped; 3 - jalapeno peppers, chopped fine; 1/4 teaspoon(s) red pepper; 8 ounce(s) shredded mexican blend cheese

(2 RATINGS)

40 Pinches

Joyce Lowery

Sterlington, LA

Updated on Jul 22, 2013

This is a dip that the girls in pharmacy would make for the nurses' on Nurse Day.

Rate

No Image

prep time

cook time

method Refrigerate/Freeze

yield 10 serving(s)

Ingredients

2 cans white corn, drained
4 ounces pimento peppers, drained and diced
1 can diced green chiles, drained
1 cup mayonnaise
1 cup sour cream
5 - green onions, chopped
3 - jalapeno peppers, chopped fine
1/4 teaspoon red pepper
8 ounces shredded mexican blend cheese

How To Make pharmacy corn dip

Step 1

The day before mixing, drain the corn, pimento, and green chiles.

Step 2

Blend together the mayonnaise, sour cream, green onions, jalapenos, red pepper, and shredded cheese.
Step 3

Combine corn mixture with mayonnaise mixture. Chill. Serve with frito scoops.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes