Cooking with Cathy: Shoepeg Corn Dip
Chef Cathy has a cool summer treat this morning on First News AM.
1-11 oz. can Shoepeg corn, drained
2 green onions, chopped, about 2 TBS.
2 TBS. roasted red pepper, chopped
1 TBS. bacon bits
4 oz. sour cream
2 TBS. mayonnaises, heaping
1/4 tsp. garlic powder
1/4 tsp. lemon pepper
1/8 tsp. cayenne pepper
1 box toasted rounds
In a medium bowl, combine all ingredients except toasted rounds and mix thoroughly. Spoon mixture into a serving bowl and serve with toasted rounds. If you'd like, chill dip for 30 minutes before serving.