Creamy Corn Dip

This makes a very large bowl of dip, but it won’t last long.  I can’t stop eating it!

• 3 (11-oz) cans of Mexicorn, drained
• 1 (4-oz) can chopped green chiles, drained
• 1 (4-oz) can chopped jalapenos, drained
• 1/4 cup diced chives
• 1 cup mayonaise
• 1 cup sour cream
• 1/2 teaspoon garlic powder
• 1 (16-oz) pkg. shredded sharp cheddar cheese
• Corn chips

Mix all ingredients except corn chips together and refrigerate.  Serve with corn chips.

“A sermon isn’t complete until it’s put into practice.”