|Photo Credit to Inspired by Charm|
Corn Dip3 (11-oz.) cans sweet corn & diced peppers, drained
7-oz. can chopped green chiles
6-oz. can chopped jalapeno peppers, drained and liquid added to taste
1/2 c. green onion, chopped
1 c. mayonnaise
1 c. sour cream
1 tsp. pepper
1/2 tsp. garlic powder
16-oz. pkg. shredded sharp cheddar cheese
2-3 bags scoop-like corn or tortilla chips
In a large bowl, mix all ingredients except chips. Chill two hours to overnight. Serve with your favorite chips (I used Fritos and Tostitos) for scooping. Makes 6 cups.
*Note: This dip can get runny if you don’t drain everything really well. Also the longer it sets, the more the cheese soaks up any liquids.
Recipe Source: Inspired by Charm