Cape Gazette

Satan’s Rage Spicy Corn Dip

By PEPPERS | Feb 24, 2013


3 (11 ounce) cans Mexican-style corn

1 (4 ounce) can diced green chiles, drained

5 green onions, chopped

1 (8 ounce) container sour cream

2 teaspoons Satan’s Rage Pepper Sauce

3/4 cup mayonnaise

10 ounces shredded Cheddar cheese


In a medium-size mixing bowl, combine Mexican-style corn, green chilis, green onions, sour cream, Satan’s Rage Pepper Sauce, mayonnaise, and cheddar cheese. Mix well. Cover and refrigerate until ready to serve.

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