"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mexicorn Dip Recipe

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This recipe for Mexicorn Dip, by , is from Kick Ass Cookin' with the Dero's!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wanda Dero
Added: Monday, April 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 can Mexicorn, drained
1 bag real shredded Parmesan Cheese
3 to 4 heaping tbsp salsa
3/4 c mayonnaise, if necessary add 1 c
1 tbsp milk
1 tsp chopped jalapenos, optional
1/2 c sliced black olives, optional

Directions:
Directions:
Mix all ingredients together and spread in shallow baking dish. Bake at 350 until bubbly. Serve with tortilla chips.

 

 

 

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