A dip so tasty, you'll have trouble keeping some on the table.
April 11, 2011
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!
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
Mix together sour cream and mayonnaise. Add chopped onions, jalapeno peppers, olives (if desired), cilantro, mexicorn, and cheese. Serve with tortilla chips
This dip is even better chilled but doesn’t usually last that long at our house!
Makes: 5 1/2 cups
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