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Spicy Corn Dip


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2 cans Mexican-style corn (11 oz. ea.), drained
2 cans chopped green chilies (4 oz. ea.)
2 chopped jalapenos, or more as desired
1 cup mayonnaise
1 cup sour cream
2 cups shredded cheddar cheese
2 teaspoons garlic powder
1 teaspoon cayenne pepper
5 drops hot pepper sauce
Tortilla chips

Mix first 9 ingredients well. Refrigerate for at least 2 hours. Serve with tortilla chips. Makes a large amount. Plenty for a large party.




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