adapted from An Affair from the Heart
Yield: About 5-6 cups
2 cans Mexicorn, drained
1 can green chiles, drained
1/2 cup Deli-sliced jalapeno peppers, chopped
Tops of 1 to 2 bunches of green onions, sliced (I only used one bunch of green onions and included some of the light green onion, too.)
8-ounce package of Shredded Mexican Blend Cheese
1 cup real mayonnaise
1 cup real sour cream
Tortilla chips for serving
Mix together the mayonnaise and sour cream. Stir in the remaining ingredients and place in the refrigerator. Let the dip sit at least twelve hours before serving. Serve with tortilla chips.
Variation: Since the recipe makes quite a bit of dip...about 5-6 cups, we had a great deal left after our initial fix. So Mr. T. thought we should use up the last four slices of bacon and add that to the mix... He chopped up the bacon and cooked until crisp. After letting it cool, he stirred it in. Oh my...maybe it is now Crack on Steroids!
I will probably add a few crudities to go along with the tortilla chips...that can be my rationale for eating just one more bite...before the alarm goes off!