Corn Dip

By á-47017

Karen Crist corn dip
Can do Hot or Cold

Ingredients

• 2 Cans corn kernals, rinsed
• 2 jalopenos, minced
• 1/2 c red bell pepper, chopped
• 1/2 c green bell pepper, chopped
• 1/2 c onion, chopped
• 3/4 c mayo or plain yogurt
• 8 oz Mexican style cheese, shredded finely
• 2 bunches of green onions, chopped
• 1 TBSP garlic, minced
• salt and pepper

Preparation

Step 1

COLD: Mix and done. Refrigerate

Hot:
Cook corn in skillet.
Add salt, pepper, garlic, jalopenos, bell peppers, & onions.
Transfer to bowl to mix remaining ingredients. Place in 8x8 baking dish.
Bake @350 for 10 min.