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Old 10-27-2007, 09:25 AM   #1
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Join Date: Oct 2007
Location: Louisiana
Posts: 17
Corn Dip

Corn Dip

3 cans niblet corn, drained
3 cans mexicorn, drained
1 medium red onion, small dice
3 cans chopped green chilies - 4.5 oz can (could also use fresh jalapeno if you want more heat)
1.5 - 2 tsp ground cumin (I like cumin, so I use 2 tsp)
1.5 cups mayonnaise
16 oz sour cream
4 cups colby, shredded

Mix mayo, sour cream, and cumin. Fold in other all other ingredients. Refrigerate overnight or at least 4-6 hours, as it becomes thicker & more scoopable. Serve with your chip of choice; I usually serve it with Frito or Dorito scoops.


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Old 10-27-2007, 10:43 AM   #2
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Location: Small Town Mississippi
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This sounds interesting and good! Love cumin! Thanks for posting Mrs bb!!

There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

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Old 11-04-2007, 04:47 AM   #3
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Join Date: Jan 2006
Posts: 60
This is excellent! I make it quite often in the early part of football season when it is too hot outside for a hot steamy baked cheesy dip. This one really fits the bill since it is cool.

Definitely give it a try or keep it on hand for when the weather is hot and you need a savory cool treat.
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