Yesterday I whipped up an impromptu dip for a little Colt’s party. I was introduced to this dip at a pool party over the summer and forgot how delicious it really is. And, you know me, it’s super simple to put together an it makes a ginormous amount of dip. Yum!

OUT-OF-THIS-WORLD CORN DIP

2 cans mexican corn
7-oz. can chopped green chiles
6-oz. can chopped jalapeno peppers, drained and liquid added to taste

1/2 c. green onion, chopped
1 c. mayonnaise
1 c. sour cream
1 tsp. pepper
1/2 tsp. garlic powder
16-oz. pkg. shredded sharp cheddar cheese
2-3 bags scoop-like corn or tortilla chips

In a large bowl, mix all ingredients except chips. Chill two hours to overnight. Serve with your favorite chips (I used Tostitos) for scooping. Makes 6 cups.