8 oz extra sharp cheddar cheese
1 bunch green onions
2 cans mexi-corn, drained
1 -3 TBS mayo (or enough to hold the dip together)
Cayenne to taste
Mix and refrigerate until chilled. Serve cold.
I have a friend that will do anything (almost) for a batch of this. I always double it so we can eat it and so that she has some after we leave.
Monday, April 4, 2011
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Alma said this dip you brought to the party was the best ever!!! Yummu!
ReplyDeleteI have to say, I have not give you your proper due public-ly on the blog! So to all you who read this, (and by the way, you need to forward this blog to all...ALL your friends!), I give Kelly (and Terri!) props for this receipe. I took it and changed the cayanne, changed it to Zing, added a bunch of Zing to really set it on fire, and won 1st Place at the Murphy Maize Festival. Not to mention all the rave reviews and requests at parties for this dip. SO Kelly, Thank you beyond belief for putting out this and all your recipes!!! Love you!
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