The Pioneer Woman Tasty Kitchen
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Mexican Corn Dip

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

Prep:

Cook:

Level: Easy

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Description

Be prepared to make extra because it just don’t last long! Addicting!

Ingredients

  • 4 cans (11 Oz. Can) Mexicorn, Drained
  • 1 cup Hellman's Mayonnaise
  • 8 ounces, weight Sour Cream
  • 3 whole Large Jalapenos, Seeds Removed And Chopped
  • 1 bunch Green Onions, Chopped
  • 1 bag (8 Oz. Bag) Mexican Blend Shredded Cheese
  • 1 teaspoon Cumin, Or To Taste

Preparation

Mix together and chill for a few hours. Serve with Fritos “Scoops.”

2 Comments

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jessiet83 on 9.7.2010

Was a big hit on Labor Day. I put extra cumin. Also had spinach dip there and the Hawaiian loaf is also a really good vessel for this dip!

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courtscorner on 7.10.2010

This was so good and easy to make.

One Review

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Weibs1 on 7.6.2010

I made this dip for the lake since I’m always trying new dips and I wasn’t sure about it. It kinda sounded good but it kinda didn’t. I’m glad I made it. We all enjoyed it very much and I will make it again. I only used 3 cans of corn though and it made a lot! Try it! Oh, and we used Tostitoes to dip it with since I hate Fritos.

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