Beazell's Cook Book

Corn Dip - Contributed by Jeanne McCloy

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Corn Dip – Contributed by Jeanne McCloy  




3 cans drained Mexicorn

1 can green chilies, mild

8 ounces Blue Plate mayonnaise (do not use lite, low fat or, miracle whip, -- it changes the taste)

8 ounces sour cream

8 ounces shredded cheddar cheese

Handful of green onion tops, chopped fine

Beazell's Cajun Seasoning, to taste



In a large bowl with a lid mix Mexicorn, chilies, mayo & sour cream mix well. Add shredded cheese & green onions. Mix really well, sprinkle with Beazell's Cajun Seasoning, cover and refrigerate overnight.

Serve with Fritos, tortilla chips or crackers.


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