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CORN AND CHEESE DIP

2 (11 oz.) cans Mexicorn, drained
8 oz. sharp Cheddar cheese, finely shredded
1 c. mayonnaise
1 c. sour cream
1/2 c. green onions, chopped

Mix all ingredients in large bowl. Cover and refrigerate. Best if
made the night before. Serve with Scoops corn chips.

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