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Shoe Peg Corn Dip Recipe

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This recipe for Shoe Peg Corn Dip, by , is from Momma Whitley's Munchies, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jill Whitley
Added: Saturday, December 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 Cans Green Giant Shoe Peg Corn, Drained
1 (15 oz) Can Del Monte White Sweet Corn, Drained
8 oz Mayo
8 oz Sour Cream (add more to thin dip, if needed)
3-4 Small Jalapeno Peppers, Diced With Seeds Removed
1/2 Medium White Onion, Diced (Red Onion is Good Too)
12-16 oz Sharp Cheddar, Coarsely Shredded (Yellow and White Mix Makes it Prettier)

Directions:
Directions:
Mix all ingredients together and chill for about 4 hours before serving. Dip can be stored in frefrigerator for about 3 weeks.

Personal Notes:
Personal Notes:
This dip is good with Hawaiian bread, Pumpernickle or Sour Dough round loaves of bread for a bread bowl. Cut off the top and take out the center. Then fill with dip. Pumpernickle and sour dough will not soak through from the dip. This dip is also good with Frito Scoops.

 

 

 

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