"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Spicy Corn Dip Recipe

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

Contributor:  
Contributor:  
Kellie Bishop Pesek
Added: Wednesday, September 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2-11 oz. Cans of Mexican Style Corn
2-4 oz. Cans Chopped Green Chiles
2 cups (8 ounces) shredded cheddar cheese
1 Cup Sour Cream
1 Cup Mayonnaise
2 Slices fresh jalapeņo, seeded and chopped
1 teaspoon cayenne pepper
1 teaspoon garlic powder

Directions:
Directions:
Combine corn, chiles, cheese, sour cream, mayonnaise, jalapeņo, cayenne pepper and garlic powder in a large bowl

Cover and refrigerate 8 hours or overnight. Serve with corn or tortilla chips.

Number Of Servings:
Number Of Servings:
1 Quart
Preparation Time:
Preparation Time:
10 minutes + 8 hours

 

 

 

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