Mexican Corn Dip

From Nancy (Street) and RIG Greer

 

Not only does this dip taste good, it is really pretty, red, green, black, yellow. A beautiful confetti concoction that isn’t for the faint of heart, depending on the amount of heat added. Of course, Rig and Nancy - friends dating back to high school - prefer more heat and Rig suggests 5 or 6 jalapeno peppers. This basic recipe makes a lot which makes this excellent for covered dish gatherings or a house full of guests.

 

Mix together and chill:

     2          11-ounce cans Mexicorn (Green Giant)

     1          4-ounce can chopped Green Chiles

     1          4-1/4 ounce can chopped Black Olives

     5-6       chopped Green Onions,

     8          ounces shredded Sharp Cheddar Cheese (2 cups)

     1          cup Sour Cream

     1          cup Mayonnaise

     3-4       chopped Jalapeno Peppers (I like 5-6)

     1          small jar Pimentos

 

Best when accompanied for dipping with:

                 Frito Scoops

 

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