Saturday, December 18, 2010

Spicy Corn Dip

1 c sour cream
1 c mayo
2 11-oz cans Mexican style corn, drained
4 green onions, chopped finely
1-2 fresh, diced jalapeno peppers (take the seeds out if you don't want it too spicy)
1 7-oz can diced green chile peppers, drained
1 1/2 c shredded cheddar cheese

Mix it all together in a bowl and chill before serving.
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