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Mexican Corn Dip Recipe

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This recipe for Mexican Corn Dip, by , is from The Stillwagoner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rhonda Stillwagoner
Added: Saturday, January 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2-12 oz cans Shoe Peg Corn (Drained)
1-12 oz cans Whole Kernal Corn (Drained)
3 Jalapenos Chopped
10 oz grated sharp cheddar cheese
6 thin green onions chopped
1 c sour cream
3/4 c Hellmann's Mayonaise
1 small can black olives chopped

Directions:
Directions:
Mix all ingredients and refrigerate several hours or overnight. Serve with Bite Size Tostitos©

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 to 45 minutes

 

 

 

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