"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Amarillo Corn Dip Recipe

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

Lee Landrum
Added: Tuesday, December 30, 2008


1 can Mexicorn
1 can shoepeg corn
2 cans rotel tomatoes
1 can diced green chilies
1 can diced jalapeņos
1 bag shredded sharp cheese
1 cup mayo
1 cup sour cream
1 small onion chopped
garlic salt with parsley to taste

Drain all can ingredients and mix together. Mix mayo, sour cream, cheese and onion together. Put both mixtures together. Add garlic salt to taste.
Chill overnight. Serve with Fritos Scoops.




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