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KRISTI'S CORN DIP

2 cans Mexi-corn, drained
1 can green chile, drained
4 green onions, chopped
2 jalapenos, seeded and chopped
1 c. mayonnaise
1 c. sour cream
8 oz. shredded cheddar cheese

Mix all ingredients well and refrigerate for at least 2 hours
(overnight is better). Serve with Frito scoops.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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