Tuesday, September 2, 2008

Andrea Howard's Mexicorn Dip

4 cans Mexicorn, drained
4 oz. can chopped green chilies
3-6 scallions, thinly sliced
8 oz. finely grated Monterey Jack cheese
8 oz. finely grated Cheddar cheese
1 cup sour cream*
1 cup mayo*
1 teaspoon cumin
½ teaspoon salt
1 teaspoon pepper
*I usually use low-fat or fat-free
Mix it all together. Chill well. Serve with tortilla chips. Enjoy!!

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