Corn Dip

Corn Dip

2 cups shredded medium Cheddar cheese
1 (4 ounce) can chopped green chilies
2 tablespoons chopped fresh jalapenos, seeded
2 tablespoons dried chopped cilantro leaves
½ cup Hellman’s mayonnaise
1 cup sour cream
½ teaspoon Tabasco sauce
2 (11 ounce) cans whole kernel corn, drained
Salt, to taste

Combine the cheese, green chilies, jalapenos, cilantro, mayonnaise, sour cream and Tabasco in a large bowl and mix well. Stir in the corn and salt. Chill for 8 hours or overnight. Serve with Dip-size Fritos.