I really did not want to get back in the kitchen the day after Christmas, so I decided leftovers and corn dip would be perfect to snack on. It is so versatile and can be used with chips, veggies, crackers, or whatever you have lying in the pantry. My family request it for just about every gathering, which I love because it is so quick and easy.
Ingredients:
- 2 cups (8 ounces) shredded cheddar cheese
- 4 cans (11 ounces) whole kernel corn, drained well
- 6 green onions chopped ( more or less to taste)
- 2 cans (4 ounces) chopped mild green chilies
- 1 cup mayonnaise
- 1 cup sour cream
- Salt & pepper to taste
- 1 jalapeno pepper, seeded and chopped *optional or substitute one of the mild green chilies for hot.
- Tortilla or corn chips
DIRECTIONS
In a large bowl, combine all ingredients. Cover and refrigerate overnight. Garnish with a sprinkle of green onions on top.