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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 32 |
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Canned Mexicorn lends a sweet twist to this cheesy crowd-pleaser from Jan Henderson of Smackover, Arkansas. Ingredients:
1 can (11 ounces) mexicorn, drained |
1/2 cup sour cream |
1/2 cup mayonnaise |
1 can (4 ounces) chopped green chilies, undrained |
1/4 cup chopped onion |
1 jalapeno pepper, seeded and finely chopped |
1 tablespoon ground cumin |
1 tablespoon picante sauce |
3 cups (12 ounces) shredded cheddar cheese |
1/2 cup chopped sweet red pepper |
assorted crackers |
Directions:
1. In a large bowl, combine the first eight ingredients; stir in cheese. Sprinkle with sweet red pepper. Cover and chill for 4 hours. Serve with crackers. Yield: 4 cups.
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