Monday, April 19, 2010

Corn Dip

Corn Dip
Source: Linda Stephens

22 oz Green Giant Canned Mexicorn, With Peppers, 2 cans
8 oz reduced-fat sour cream
8 oz reduced-calorie mayonnaise
8 oz Borden Shreds 2% Shredded reduced fat Mexican cheese blend
1 cup Dole Green Onions, chopped
3 small jalapeno peppers, finely chopped

Mix all ingredients together and let set in refrigerator for 1 hour or overnight. Serve with chips or crackers.

Serves 26, Serving size is 1/4 cup; Points 2

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