Roberts Corn Dip - cooking recipe

Ingredients

3 (11 oz.) cans Mexican corn, drained
1 (7 oz.) can chopped green chilies
1/2 c. chopped green onions
1 c. mayonnaise
1 c. sour cream
1 lb. grated sharp Cheddar cheese
1 tsp. pepper
1/2 tsp. garlic powder

Preparation

Mix together; refrigerate 3 hours or overnight. Serve with chips or crackers.