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Submitted by: Carole Snodgrass from Rolla, MO
Originally shared on the web 09/05/2012

3 11-oz. cans sweet corn & diced peppers, drained
2 4.5-oz. cans chopped green chiles
6-oz. can chopped jalapenos, drained and liquid added to taste
1/2 c. green onion, chopped
1 c. mayonnaise
1 c. sour cream
1 t. pepper
1/2 t. garlic powder
16-oz. pkg. shredded sharp Cheddar cheese corn chips
Garnish: sliced jalapeno

Mix together all ingredients except corn chips and jalapeno and refrigerate. Serve with corn chips for scooping. Garnish, if desired. Makes about 6 cups.


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Enjoy this recipe from Big Book of Holiday Cooking originally published by Oxmoor House 9/2012.

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