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Today is October 24, 2021

Jalapeno Corn Dip



1 pint sour cream
1 cup mayonnaise
2 cans Mexicorn, drained
1 (8-oz.) jar jalapeno peppers, diced or sliced
1 tsp. lemon juice
1 to 2 tsp. Creole seasoning mix
1/2 tsp. vinegar
1 bunch green onions, chopped
2 cups shredded sharp Cheddar cheese
2 cups shredded mild Cheddar cheese


Combine all ingredients and chill overnight. Serve with corn chips, Tostados or potato chips. Yields about 2 quarts.

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