Fiesta Corn Dip
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 sour cream
- 1/2 cup mayonnaise
- 2 cans (11 ounces each) Mexicorn, drained
- 2-1/2 cups 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
