Corn Dip


Photo: flickr user turtlemom4bacon
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Ingredients

2 cans mexican corn drained
1 cup mayonaise
8 ounces sour cream
1 small green chilies
10 ounces Pickled jalopeno peppers
8 ounces shredded cheese

Preparation

1
Mix together until well blended. Store in the refridgerator
.

Yield:

4.0 servings

Added:

Thursday, February 11, 2010 - 8:17pm

Creator:

Anonymous

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