Tuesday, July 17, 2012

Mexicorn Dip

Mexicorn Dip
1 c [light] sour cream
1/2 c [light] mayonnaise
3 green onions, finely chopped
3 jalapenos, seeded and finely diced
1 red bell pepper, finely diced
3- 11 oz cans Mexicorn, drained
2 c shredded Cheddar cheese

1. In a medium bowl, blend sour cream and mayonnaise; add remaining ingredients and mix until well-incorporated.
Keep refrigerated and serve with vegetables, tortilla chips, Fritos, etc.

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