*Chilled Corn Dip Recipe, Becca in town, & Wedding Festivites*

This weekend was a GREAT one.  We had the now Mr. & Mrs. Wes Mickel's wedding which was fabulous, and Mary made an absolutely gorgeous bride!  And, Becca got to make it to town for the weekend & wedding festivities as well.  She hadn't been home since Christmas!!!  I had a great weekend with Becca being in town, and it was a blast seeing all of our friends.  Saturday during the day I enjoyed acting like 12 year old's at the pool with Megan and Becca (judging their splash contest off the diving boards with the youngin's gave me quite a laugh), and having a dance party & slumber party that night!  It was also very nice having Jay O. be able to hang out with all of us now that the studying is over:)

Saturday evening before the wedding we had a few friends over for appetizers & wine, & corn dip is one of the things we prepared.  The recipe is below.  Becca, thanks for making such pretty mini caprese salad's on toothpicks and Megan thanks for the shrimp cocktail, yum! 

Ingredients
• 2 (11-ounce) cans Mexican-style corn, drained
• 1 cup Light Sour Cream
• 1 cup Light Mayonnaise
• 3 green onions, thinly sliced
• 1 (4-ounce) can chopped green chilies
• 3 large fresh jalapeño peppers, seeded and minced
• 3/4 teaspoon seasoned salt or Cajun seasoning, or more to taste
• 1/4 teaspoon ground black pepper
• 1 cup shredded Sharp Cheddar Cheese


Directions
1. In medium bowl, combine corn, sour cream, mayonnaise, green onions, chilies and peppers; mix together well. Stir in seasoned salt or Cajun seasoning and black pepper; taste mixture, adding more if desired. Stir in cheese.

2. Cover with plastic wrap and refrigerate for at least 3 hours or overnight. Serve with multi-grain tortilla chips, or if you're wanting to splurge go for Frito's :)


Nutrition Analysis
Calories 68 , Total Fat 6g , Saturated Fat 2g , Sodium 178mg , Carbohydrates 4g , Protein 1g , Calcium 30mg  

ENJOY:)