Mexicorn Dip: an awesome appetizer.

Yesterday I shared some tips on hosting a fun (and easy) Girls’ Night In get together. Mine was geared towards Cinco de Mayo, but these tips apply to any get together or party. One of them was to let go of some of the control and ask your friends to bring a side dish, appetizer or dessert.

My friend Shannon is a fantastic cook and she brought this delicious Mexicorn Dip.

Shannon assures me that this is the easiest recipe evah!

Mexicorn Dip

3 11 Ounce Cans Mexicorn – (Drained)

½       Cup Chopped Green Onions
1       7 Ounce Can Chopped Green Chilis
1       Cup Mayonnaise

1 Cup Sour Cream

1 Pound Grated Sharp Cheddar Cheese, (try and avoid finely grated)

1 Teaspoon Black Ground Pepper

1 6 Ounce Can Chopped Jalapenos

½ Teaspoon Garlic Powder
1 Small Jar Chopped Pimentos (Optional for color)

Mix all of the ingredients together. Chill 2-3 hours before eating. Even better after sitting over night. Serve with corn chips (best with scoops)

By the way, any leftover dip is awesome in a quesadilla, too! You can click here for slow cooker carnitas quesadillas or here for chicken quesadillas…. a few of my favorites