Recipe by Cupcake
"Super easy and delicious."
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2 (11 ounce) cans
corn with red and green peppers (such as Green Giant® Mexicorn®), drained
shredded extra-sharp Cheddar cheese, or to taste
grated onion, or to taste
While I did make a few changes, the basics were there. I couldn't find Mexican corn locally so I used two cups of thawed frozen corn and one small can of diced green chilies. I used sliced green onions instead of shredded onions. I also added a drop of hot sauce, a few shakes of dry Taco seasoning and a LOT of shredded cheese. This is an excellent, quick dip. Thanks for posting!
One of my go-to potluck recipes. I usually increase the cheese to an obscene amount and add a good amount of hot sauce. This always disappears quickly. The best thing about this recipe is that most of these ingredients are usually on hand and it makes a quick snack for hungry husbands/kids who want something to snack on RIGHT NOW.
This needed a bit more zing for a Mexican dip. It would be easy to fix but as written just came out to bland for us.
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Chip Dip
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 132
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