I think I have pinned so many dip recipes that I need to create a board just dedicated to dips. I may even need to subdivide that board into hot and cold, fruit and veggie. However you pin, you'll definitely want to add this "Jalapeno Pepper & Corn Dip" to your recipes. People will love it. You will make it again. You will love how easy it is. I had a new seasoning I wanted to try out from
Wildtree, so in place of the jarred jalapenos, I substituted the Wildtree Jalapeno Pepper Blend.
You can adjust the seasoning to make it hotter if your taste buds can handle it. My favorite vehicles for this dip are Fritos Scoops.
Gather the Goods:
- 2 cans Mexicorn, drained
- 1 cup mayonnaise
- 1 cup sour cream
- Tops of 1 bunch of green onions, sliced
- 1 can diced green chilies, drained (mild or hot depending on your taste)
- 2 tbsp Wildtree Jalapeno Pepper Blend (or substitute 1/3 cup jarred Jalapenos, diced)
- 8 ounce package of Shredded Mexican Blend or Colby Jack Cheese
- Tortilla chips for serving (...Fritos Scoops are divine)
Drain the Mexicorn and green chlies. Combine
all of the dip contents together and place in the fridge for 12 hours. This dip gets better as it sets. The struggle comes with not eating it beforehand. Serve with tortilla chips
This recipe was modified from
Blog: An Affair From the Heart's post.
