Shoepeg Corn Dip

Shoepeg Corn Dip
1 can shoepeg corn, drained (12 oz)
1 cup shredded sharp cheddar cheese (4 oz)
1/4 cup grated Parmesan cheese
1 cup sour cream
1/2 cup mayonnaise
1 to 2 T. grated onion
Fresh parsley sprigs, optional
Combine first 6 ingredients; stir well. Chill several hours. Garnish with fresh parsley sprigs if desired. Serve with taco chips or crackers. Makes 3 1/2 cups
Source: Palette to Palate, The Junior League of St. Joseph and Albrecht Art Museum, St. Joseph, Missouri
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* Catsrecipes Y-Group
Category:Cathy's Recipes