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Corn Dip


SUBMITTED BY: Fran Haworth

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  • 2 – 11 oz cans mexicorn
  • 16 oz sharp cheddar cheese, grated
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 small purple onion (chopped)
  • Small amount of picante sauce to taste.
  • (too much picante will make dip watery)
  • Serve with fritos or tortilla scoops



Step 1

*makes large amount – may wish to cut in half for smaller groups.

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