Saturday, June 14, 2008

Mexicorn Dip

Mexicorn Dip

2 cans Mexicorn - well drained
1 can Ro-Tels (tomatoes) - well drained
1 cup sour cream
1 cup mayo
1 small bunch green onions
1 cup grated Cheddar cheese
10 - 12 shakes Tabasco sauce
pinch of sugar

Best made the night before - Serve with white corn tortilla chips

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