"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Mexican Dip Recipe

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

Contributor:  
Contributor:  
Susan Hoppe
Added: Thursday, October 27, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 cans Mexican corn, drained and uncooked--(corn w/ diced red and green bell pepper)
1/2 c. mayo
1 c. sour cream
5 chopped green onions
1/4 c. chopped fresh cilantro (in produce section)
1 c. shredded sharp cheddar
3/4 tsp. ground cumin
Pinch of cayenne or black pepper
Pinch of salt
Splash of lime juice
1/2 cup shredded cheese for topping

Directions:
Directions:
Mix all ingredients. Chill at least 2 hours. Spoon into a shallow dish and top with cheese. Serve cold with: Tortilla chips, potato chips, Fritos, crackers. Vary the spices and fat content of the ingredients as you like.

Personal Notes:
Personal Notes:
Can also serve in tortilla with cooked chicken, lettuce, and salsa.

 

 

 

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