Jalapeño Corn Dip

Very addicting recipe. You’ve been warned.

Ingredients:

1 pint (16 oz.) sour cream

1 cup mayonnaise

2 cans (11 oz.) Mexicorn, drained

3 oz. pickled japapeños (nacho), diced (approx. 1/2 cup, don’t pack down)

1 Tbsp lemon juice

2 tsp creole seasoning (Tony Chachere’s)

1 bunch chopped green onions

4 cups shredded mild cheddar

Directions:

Combine all ingredients into large bowl and chill overnight. Serve with Townhouse crackers or Fritos. Single recipe fills four (4) 16oz or eight (8) oz containers.

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