Prep 15 mins
Cook 0 mins
Connie's recipe from family collection.
Make and share this Shoe Peg Corn Dip recipe from Food.com.
- 1 (7 ounce) can white shoepeg corn, drained
- 1⁄2 cup sour cream
- 3⁄4 cup mayonnaise
- 1 cup cheddar cheese, shredded
- 1⁄2 cup onion, diced
- 1⁄2 cup bell pepper, diced
- 2 jalapeno peppers, diced
- Mix all ingredients together. Chill overnight. Serve with chips or snack crackers.
have made this dip twice & both times have had people ask for the recipe, I also cut back on the jalapenos, not everyone likes hot, so I just put some diced jalapenos on the side. My daughter who is a vegen put some on her rice burrito & loved it, I am going to add shrimp or crab in the summer & serve it on lettuce--multi uses--THANK YOU
Loved your dip, but did make a substantial reduction in one ingredient, using only half the amount of jalapeno listed! Served the dip with a choice of multi-grain crackers or those large corn scoops, & for me the scoops won the day! I'll definitely be making this dip again! Thanks for sharing the recipe! [Made & reviewed in New Kids on the Block recipe tag]