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Mexicorn Dip

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Mexicorn Dip by Jill Bee
Mexicorn Dip by Jill Bee


  • 2 seeded and chopped jalapeno peppers
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 2 can mexicorn (drained)
  • 2 (7 ounce) cans green chilies
  • 1 pound grated cheddar cheese
  • garlic powder
  • cayenne pepper
  • paprika
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  • 1

    Mix all together. Add garlic powder, cayenne and paprika to taste.

  • 2

    Best served with Tostitos or Fritos.

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