Monday, December 15, 2008

Glenda's Hot Corn Dip

Glenda, who is my friend Janet's mother, has a wonderful recipe for hot corn dip. I asked if she would share the recipe with me and she was so kind to oblige.

Glenda's Hot Corn Dip

2 cans of mexicorn drained
8 oz. sour cream
1 cup mayo
12. oz. shredded cheese
small jar of diced pimentos
1/2 cup jalapeno (more if you like it hot!)
4 Green onion, chopped
1 tsp garlic powder
1 Tbsp Accent seasoning

Combine all ingredients and put into a oven safe casserole dish. Bake at 350 degrees for 20-30 minutes. This recipe makes alot. Eat with corn chips.

1 comment:

Tammy said...

This is such good stuff!! A friend of mine always brings this to functions and it is always gone!