INGREDIENTS
- 1 pint sour cream
- 1 cup mayo
- 2 cans drained Mexicorn
- 3-oz pickled jalapenos, diced
- 1 tbspn lemon juice
- 1-2 tspn Creole Seasoning Mix
- 1/2 tspn vinegar
- 1 bunch, chopped green onions
- 4 cups Freshly shredded mild cheddar
DIRECTIONS
- Combine all ingredients and chill overnight.
- Serve with Townhouse cracker, Melba toast or corn chips (Makes 2-quarts)
