Southwest Corn & Green Chili Dip

Canned corn,green chilies,jalapenos,green onions, mayo and sour cream. So.... easy. I found this is the Almost Homemade Gooseberry Cookbook, submitted by C.Snodgrass in Rolla, Mo. So easy, and so good. I have made a few Bakinbaby adjustments.

• Ready In: 15 mins
• Yields: 3 cups

Ingredients

• 2 (11 ounce) cans  corn mixed with chopped peppers (drained)
• 7  ounces green chilies (diced)
• 6  ounces  jalapenos (chopped or drained-reserve juice)
• 1⁄2 cup green onion
• 1⁄4 cup red bell pepper (chopped)
• 1  cup mayonnaise
• 1  cup sour cream
• 1  teaspoon fresh ground pepper
• 1  garlic clove (minced)
• 1  cup monterey jack cheese (shredded)
• 1  cup cheddar cheese (shredded)

Directions

1. Combine ingredients, do a taste test, if it needs more spice, add 1 teaspoons of the jalapeno juice or if you really like it hot, add 1/4 teaspoons cayenne pepper or more jalapenos.
2. Flavor is better if allowed to set overnight or up to two days.
3. Serve with corn chips.