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Sunday, April 21, 2013

Mexican Corn Dip

Sometimes, late at night, I get a mad craving for some warm oowey Mexican corn dip that CAN'T. BE. STOPPED. I have my friend Becky to thank for that. Here's the recipe...



Ingredients:
2 cans Mexican corn, drained
1 small jar pimentos, drained
1 cup mayo
1 cup sour cream
5-6 green onions, chopped
1/2 cup jalapeƱos, chopped
1 Tbsp Accent seasoning
1 tsp garlic powder
12 oz shredded cheddar (or Mexican blend)

Directions:
Mix all together and bake in 9x13 pan at 250 degrees until warmed through. (Or 350 if you don't want to wait as long). Serve warm with tortilla chips.

Thanks Becky!

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