ComonGround NE Volunteer Abbie Rempel shares with Pure Nebraska viewers her Corn Dip Recipe.
by Abbie
Rempel
ComonGround NE Volunteer Abbie Rempel shares with Pure Nebraska viewers her Corn Dip Recipe.
• 3- 11 Ounce Cans of Corn (drained) –
• 1- 7 Ounce Can chopped Green Chilies –
• 1- 6 Ounce Can chopped Jalapeno Peppers (drained) –
• 1 Cup Mayonnaise –
• 1 Cup Sour Cream –
• 1 Teaspoon Pepper –
• 1/2 Teaspoon Garlic Powder –
• 1 16 Ounce Package of Shredded Sharp Chedder Cheese –
• 2-3 Bags Fritos Scoops Corn Chips (or other dipper of your choice) –
• In large bowl, mix all ingredients together except corn chips.
• Chill for three hours overnight. Serve with Frito corn chips.
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