Cold Corn Dip (V2)

Name: Cold Corn Dip (V2)
Total time: 4 h
Yield: Unknown
Cuisine: Tex-Mex
Ingredients: 2 cans (11 oz. ea.) (625 g) Southwest corn, canned; 1 cup (113 g) Shredded cheese (or more); 1/2 bunch (45 g) Green onions; 4 (or 1 can) (56 g) Jalapeños, to taste; 1/4 tsp. (0.5 g) Pepper; 1/2 cup (115 g) Cream cheese; 1/2 cup (115 g) Sour cream; 1/3 cup (73 g) Mayo; To taste Garlic powder; To taste Chili powder

No-cook Southwest corn dip with cream cheese, sour cream, and jalapeño, thinned with milk if needed.

[[Recipes]] [[Appetizers & Dips]]

Dips & Spreads

Ingredients

Ingredients for this recipe, with a checkbox to mark each as gathered
Gathered	Amount	Ingredient
	2 cans (11 oz. ea.) (625 g)	Southwest corn, canned
	1 cup (113 g)	Shredded cheese (or more)
	1/2 bunch (45 g)	Green onions
	4 (or 1 can) (56 g)	Jalapeños, to taste
	1/4 tsp. (0.5 g)	Pepper
	1/2 cup (115 g)	Cream cheese
	1/2 cup (115 g)	Sour cream
	1/3 cup (73 g)	Mayo
	To taste	Garlic powder
	To taste	Chili powder

Instructions

Mix all ingredients together.
Refrigerate 4 hours or overnight.
If the dip is too stiff, thin with a little milk before serving.

Notes

Equipment — Required: Mixing bowl; Special tools: None

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