Jalapeno Corn Dip 1 pint sour cream 1 cup mayo 2 cans drained Mexicorn 3-oz pickled jalapenos, diced 1 tbspn lemon juice 1-2 tspn Creole Seasoning Mix 1/2 tspn vinegar 1 bunch, chopped green onions 4 cups Freshly shredded mild cheddar
Combine all ingredients and chill overnight. Serve with Townhouse cracker, Melba toast or corn chips (Makes 2-quarts)
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