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Satan’s Rage Spicy Corn Dip
- Private group -
February 24, 2013
INGREDIENTS:
3 (11 ounce) cans Mexican-style corn
1 (4 ounce) can diced green chiles, drained
5 green onions, chopped
1 (8 ounce) container sour cream
2 teaspoons Satan’s Rage Pepper Sauce
3/4 cup mayonnaise
10 ounces shredded Cheddar cheese
DIRECTIONS:
In a medium-size mixing bowl, combine Mexican-style corn, green chilis, green onions, sour cream, Satan’s Rage Pepper Sauce, mayonnaise, and cheddar cheese. Mix well. Cover and refrigerate until ready to serve.