This dip gets made over and over at our house. One of my favorite Ohio’s Amish Country cookbooks is Academics Baking and Cooking by Maranatha Christian School. Filled with over a 1,000 recipes from local Mennonite ladies, this dip page is well worn. Actually, now I have the recipe memorized!

Ingredients
2 c. sour cream
1/2 c. mayonnaise
2 cans (11 oz. each) mexicorn, drained
2 cups sharp cheddar cheese, shredded
4 green onions, chopped
1/4 c. canned jalapeno peppers, diced, drained
2 T. black olives, chopped (optional)
2 T. fresh cilantro, minced

Directions
Mix together sour cream and mayonnaise. Add chopped onions, jalapeno peppers, olives (if desired), cilantro, mexicorn, and cheese. Serve with tortilla chips

Tips
This dip is even better chilled but doesn’t usually last that long at our house!

Makes: 5 1/2 cups






Got Questions? Email info@millerhaus.com
Learn more about Ohio's Amish Country
Amish Country's Finest Food Walnut Creek Cheese

How To Contact WCHS-TV8 | Privacy Policy | Terms and Conditions | DMCA Policy | Frequently Asked Questions

Home | Eyewitness News Newsroom | Storm Team Weather | Eyewitness Sports | Schedules | Programs

---

Send email to news@wchstv.com for information or comments concerning WCHS-TV Eyewitness News.

Copyright ©2012, WCHS-TV8. Portions are
Copyright 2012 Associated Press. All rights reserved.
This material may not be published, broadcast, rewritten, or distributed.