Monday, November 10, 2014

Mexicorn Dip

I have made this recipe twice in the past couple of months, both times for football parties, and it has been a huge hit. There are several versions of this recipe on Pinterest, but I adapted mine from this recipe.  It is the perfect combination of creamy, chunky, and hot (as in spicy).

The ingredients are:

1 cup mayo
16 oz. sour cream
2 cups shredded cheddar jack
2 cans Mexican-Style corn (11 oz), drained
1 can chopped green chiles
1 green pepper
3 green onions
2 jalapeno peppers

I don't usually use mayonnaise. In fact, I had to buy it for this recipe and can't even remember the last time we had it in our house. If you don't eat mayonnaise, I'm sure you could easily substitute additional sour cream or even cream cheese. I will probably try it without mayo the next time, even though it was tasty with it.

Add all your dairy items and mix together.

Dice your veggies. When thinking about size, just imagine dipping it with a chip. You don't want it super chunky. Also, this dip is really yummy with some heat, so leave at least a few seeds and ribs from the jalapenos in. It's worth it and balances well with all the cream ingredients.

Stir the veggies in to the dairy ingredients.

Add in the drained chilies and corn and stir everything together.

Serve it up with tortilla chips or corn chips.  This makes it enough for a crowd so bring it to a party or make 1/2 recipe for a smaller crowd.

Bon Appetit!

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