Aunt Carolyn's Corn Dip
Ingredients
- 4 T. jalapeno juice
- 3 cups sharp cheddar cheese
- 4-5 green onions, chopped
- 2 T. vinegar (optional)
- 4 oz jalapenos, chopped
- 2 cans Mexican corn or 1 can white niblet corn and 1 can of Mexican corn
- 1 cup mild cheddar cheese
- 1 cup sour cream
- 1/2 - 1 cup mayonnaise
Instructions
Shred cheeses. Combine all ingredients and serve with crackers or a dipping chip. This is best to let set overnight or 6 hours before serving.
*This recipe is one of Momma's sisters (Aunt Carolyn:)It can also be found in the cookbook "Krewe de les Femmes Mystique Presents Divas, 2005". It's her Mardi Gras Krewe's cookbook that they put out last year:)
*This recipe is one of Momma's sisters (Aunt Carolyn:)It can also be found in the cookbook "Krewe de les Femmes Mystique Presents Divas, 2005". It's her Mardi Gras Krewe's cookbook that they put out last year:)
Recipe Info
Views
1,129
Date
January 6, 2006
Categories
Appetizers
Super Bowl and Tailgating