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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 44 |
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I first came across this recipe at a friend's bridge party. To give it a little more flair, I added the cilantro and olives. —Shirley Herring, Conroe, Texas Ingredients:
2 cups (16 ounces) sour cream |
1/2 cup mayonnaise |
2 cans (11 ounces each) mexicorn, drained |
2-1/2 cups (10 ounces) shredded cheddar cheese |
4 green onions, chopped |
1/4 cup diced canned jalapeno peppers, drained |
2 tablespoons chopped ripe olives |
2 tablespoons minced fresh cilantro |
corn chips |
Directions:
1. In a bowl, combine the first eight ingredients. Cover and refrigerate for at least 2 hours. Serve with corn chips. Yield: 5-1/2 cups.
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