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Ingredients

  • 3 cans mexi-corn, drained

  • 8 oz. cream cheese

  • 1/2 cup mayo

  • 3-4 chopped green onions

  • 2 cups shredded cheddar cheese

Preparation

  1. Mix all ingredients

  2. Cover & refridgerate overnight (or at least 2-3 hours)

  3. Serve cold with scoops or crackers

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Corn Dip

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