Cheesy Corn Spread
Source of Recipe
Jan S.
List of Ingredients
12 ounces (3 cups) shredded sharp Cheddar cheese
1/2 cup dairy sour cream
1/2 cup mayonnaise or salad dressing
1/4 cup finely chopped onion
1/2 teaspoon salt
1 12 ounce can Green Giant Mexicorn (whole kernel corn with peppers), drained
Recipe
Bring cheese to room temperature. In large bowl, crumble cheese with fork or blend with mixer to form small bits. Mix in remaining ingredients, except corn, until well blended. Stir in corn. Cover; chill several hours or overnight. Can be stored in the refrigerator up to 1 week. Serve with raw vegetables or crackers. Makes 3 1/2 cups
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