If your Fall season is anything like mine, you are fixing to start attending a host of different pot-luck types of meals. Whether family gatherings or luncheons at work, the Fall tends to lend itself to many large gatherings mcentered around food. This creamy corn dip is delicious, incredibly easy to make, makes a great appetizer, and produces a large helping suitable for large groups. This is one of my wife’s recipes. She just made this for a school luncheon, and least to say, it looked like someone licked the bowl clean when my wife brought the bowl home. Apparently it was a hit!
You can easily half the below recipe for a family size portion.
Ingredients2 cans MexiCorn, drained 2 cups shredded cheddar cheese 1 cup mayonnaise 1 cup sour cream 1 can (4.5 oz) green chilis 1 jalapeno, chopped and seeded (keep seeds if you prefer it spicy)
DirectionsMix all the ingredients until incorporated in a large serving bowl. Refrigerate until served. Serve with Fritos, or favorite dip chip.
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