Wednesday, June 4, 2008

Tamara's Mexicorn Dip

2 cups sour cream
1 1/2 cup mayonnaise
1 can mexicorn
2 cups shredded cheddar cheese
1 tsp. cumin
2 tsp. cayenne pepper
1 small bunch chopped fresh cilantro leaves

Mix together the sour cream and mayo. Stir in the seasoning and then add the mexicorn, cheese and cilantro. Refrigerate for 2-3 hours (or overnight) before serving to allow flavors to blend.
Serve with tortilla chips or cheese quesadillas

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