Fiesta Corn Dip

This recipe came from a friend's bridge party. To give it a little more flair, cilantro and olives have been added to the original recipe.

Yield

5 1/2 cups (44 servings)

Ingredients

2 cups (16 ounces) sour cream
1/2 cup mayonnaise
2 (11 ounce) cans Mexicorn, drained
2 1/2 cups (10 ounces) shredded cheddar cheese
4 green onions, chopped
1/4 cup diced canned jalapeño peppers, drained
2 tablespoons chopped ripe olives
2 tablespoons minced fresh cilantro
corn chips

Directions

In a bowl, combine the first eight ingredients. Cover and refrigerate for at least 2 hours. Serve with corn chips.

Nutritional Information

1 serving (2 tablespoons) equals 68 calories, 6 g fat (3 g saturated fat), 15 mg cholesterol, 104 mg sodium, 2 g carbohydrate, trace fiber, 2 g protein.

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