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SHOEPEG CORN AND CHEESE DIP
1 (12 oz) can of shoepeg corn, drained 1 cup (4 oz) shredded sharp Cheddar cheese 1 cup sour cream 1/2 cup mayonnaise 1/4 cup grated Parmesan cheese 1 to 2 tbsp grated onion Fresh parsley sprigs (optional garniah)
Combine all ingredients except parsley; mix well. Chill for several hours.
To serve, garnish with fresh parsley sprigs, if desired. Serve with tortilla chips, or crackers of your choice.
Yield: 3 1/2 cups
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