Corn Dip
2 cans Mexi-Corn, drained
1 cup sour Cream
1/2 cup mayo
1 small can chopped green chilies
8 oz shredded mexican mix cheese
Serve with either fritos or tortilla chips, both are good!
Mix all together, and chill. It sits well for long periods of time, and tastes great both cold and room temperature
Dessert
Saltine Crackers
2 sticks of butter
2 bags chocolate chips
(you can also substitue 1 bag with peanut butter chips instead)
Cover the bottom of a baking dish with saltines
Melt the butter and pour on the crackers
cover evenly with the chocolate chips
Put in the oven until the chocolate is completely melted
Let cool, and then chill in the refrigerator
When it is completely chilled, break into pieces and serve