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Corn Dip
Ingredients
- 2 can mexican corn liquid removed
- 1 c. mayonaise
- 8 ounce lowfat sour cream
- 1 sm green chilies
- 10 ounce Pickled jalopeno peppers
- 8 ounce shredded cheese
Directions
- Mix together till well blended. Store in the refridgerator
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