"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Mexican Corn Dip Recipe

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

Contributor:  
Contributor:  
Mary Calvert
Added: Friday, March 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 cans Mexican corn, drained
2 c. sour cream
1 c. mayonnaise
1 bunch green onions, finely chopped
1 handful of cilantro, finely chopped
1 lb. grated Cheddar cheese
1 tsp. cayenne pepper
1/4 tsp. cumin
Juice of 1 lime
Salt to taste

Directions:
Directions:
Mix all ingredients. Make 1 day in advance. Will keep up to 1 week in fridge. Serve with tortilla chips.

 

 

 

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