Cold Corn Dip

Name: Cold Corn Dip
Yield: About 4 to 6 servings
Ingredients: 1 cup of real mayonnaise real mayonnaise; 1 cup of sour cream sour cream; 2 (7 ounce) cans of Mexicorn, drained Mexicorn, drained; 1 (7 ounce) can of green chilies, drained green chilies, drained; 1 can of Rotel tomatoes, drained Rotel tomatoes, drained; 1 cup of finely shredded sharp cheddar cheese finely shredded sharp cheddar cheese; 1 cup of finely shredded pepper jack cheese finely shredded pepper jack cheese; 1/2 cup of sliced green onions sliced green onions; 1/4 cup of chopped pickled jalapeno, or to taste chopped pickled jalapeno, or to taste; 1/2 teaspoon of garlic powder garlic powder; 1 teaspoon of Creole or Cajun seasoning, or to taste Creole or Cajun seasoning, or to taste

Cold Corn Dip was pinched from <a href="http://www.deepsouthdish.com/2014/08/cold-corn-dip.html" target="_blank">www.deepsouthdish.com.</a>

INGREDIENTS

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1 cup of real mayonnaise real mayonnaise

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1 cup of sour cream sour cream

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2 (7 ounce) cans of Mexicorn, drained Mexicorn, drained

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1 (7 ounce) can of green chilies, drained green chilies, drained

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1 can of Rotel tomatoes, drained Rotel tomatoes, drained

•

1 cup of finely shredded sharp cheddar cheese finely shredded sharp cheddar cheese

•

1 cup of finely shredded pepper jack cheese finely shredded pepper jack cheese

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1/2 cup of sliced green onions sliced green onions

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1/4 cup of chopped pickled jalapeno, or to taste chopped pickled jalapeno, or to taste

•

1/2 teaspoon of garlic powder garlic powder

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1 teaspoon of Creole or Cajun seasoning, or to taste Creole or Cajun seasoning, or to taste

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