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Shelly's Recipe

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CORN DIP

Category: Salsa/ Gucamole

1 cup sour cream and mayonnaise
12 oz grated Cheddar or Mexican-style cheese
1 small can chopped green chiles
2 cans Mexi-corn, drained
2 jalapeno peppers, seeds removed and finely diced

Mix all ingredients together in a bowl and refrigerate for at least three hours before serving.


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