Thursday, December 6, 2012

Fiesta Corn Dip
2 c. sour cream
1/2 c. mayonnaise
2 cans (11 oz. each) mexicorn, drained
2 cups sharp cheddar cheese, shredded
4 green onions, chopped
1/4 c. canned jalapeno peppers, diced, drained (optional)
2 T. black olives, chopped (optional)
2 T. fresh cilantro, minced
Mix together sour cream and mayonnaise. Add chopped onions, jalapeno peppers, olives (if desired), cilantro, mexicorn, and cheese. Serve with tortilla chips.