This dip is deliciously addictive! Creamy dip with a little bit of heat from the jalapeños, bursting with flavor from the MexiCorn and the green onions. This is a hit and the first thing gone at every party — It isn’t “award winning” for nothing!
For my Mother in Law’s birthday we had a pool party, and everyone brought something. This {Award Winning} Crack Dip showed up on the table and everyone went CRAZY for it! My nephew’s girlfriend, Barbie, had brought it over, receiving the recipe while they had vacationed this past summer.
I said to her, “What is IN this stuff? I can’t stop eating it!” She rattled off some crazy ingredients, and said “It’s so good, and you can’t stop eating it. Everyone loves it, that’s why it’s called Crack Dip, I guess!”
She texted me the recipe right after the party, I had it saved in my phone, only to get a new phone, and lost it. Once again she texted me the recipe, and I knew when I was invited to a party last weekend, exactly what I was bringing!
I was invited to my one of my youngest daughter’s close friends home, where her mom was having a girl’s night for Christmas. We were asked to bring a cocktail, a dessert or an appetizer. She said there would be a fun contest with a winner for each category voted on by the women in attendance. Each category would receive a prize.
We had just watched The Grinch earlier this week and have been doing quotes and laughing. I immediately said, “Award? There’s and Award?”
I took the dip and it won for the best appetizer. I had to come home and tell Barbie that it won. She said her Mom had taken it to work earlier that week for a pot luck and everyone wanted the recipe. This one here is a winner friends, you have to try it!
I mean, after all, it’s “Award Winning!”
Add all of the ingredients to a big bowl — stir to combine.
This recipe calls for MexiCorn. You can find it in one of two places in your market, right by the regular canned corn, or in the Ethnic/Hispanic food section.
Once the dip is combined, cover it and place it in the refrigerator over night — for a whole day is even better. Trust me — it gets so much tastier as the flavors all combine.
Serve with tortilla chips for dipping. Watch it DISAPPEAR.
20+ Dang Delicious Dips
^ Dips are kinda my thing — I decided I would put them all in one place for you! ^
Ready to get dippin’? Me, too!!
{Award Winning} "Crack Dip"
Ingredients
- 2 (11 ounce) cans Mexicorn, drained
- 1 cup real mayonnaise
- 1 cup real sour cream
- Tops of 3 bunches of green onions, sliced
- 1 (4.5 ounce) can green chilies, diced
- 1/3 cup of jalapenos (the jar kind), chopped
- 8 ounce package of Shredded Mexican Blend cheese
- Tortilla chips for serving
Instructions
Combine all of the dip contents together and place in the fridge. I suggest making it 12 hours ahead, or even the day before. The flavors just keep getting better and better! Serve with tortilla chips!
Nutrition Information:
Yield:
1Serving Size:
1Amount Per Serving: Calories: 2819 Total Fat: 275g Saturated Fat: 88g Trans Fat: 2g Unsaturated Fat: 168g Cholesterol: 444mg Sodium: 2256mg Carbohydrates: 27g Fiber: 3g Sugar: 16g Protein: 63g
~~~
Mexicorn, mayo, sour cream, green onions, green chilies, jalapenos and cheese — so easy and so good!
** Update: This Recipe has been ON FIRE since I posted it. It is consistency in the top 5 recipes of all time on my blog. All of those people can’t be wrong! 😉
If you make this recipe, I’d love to know! Snap a picture, share the photo on social media with the hashtag #AnAffairFromTheHeart – I’d love to see what you made! – Michaela
Dan from Platter Talk says
December 23, 2014 at 12:07 amCan’t wait to try this dip!!
JoNn says
December 12, 2016 at 11:21 amDo you cook anything? Corn or melt cheese
Michaela Kenkel says
December 26, 2016 at 12:45 pmNothing to cook!
Michelle @ The Complete Savorist says
December 23, 2014 at 1:05 amCrack is right…I want some immediately.
Kecia says
December 23, 2014 at 7:39 amI just need a spoon, skip those chips!
Susie Gall says
December 23, 2014 at 7:41 amWow – I am making this for our Christmas Eve family dinner (appetizer). It sounds delicious. Thanks!!
Linda (Meal Planning Maven) says
December 23, 2014 at 11:04 amI love the simplicity of this dip plus it looks so yummy!
Debi @ Life Currents says
January 6, 2015 at 5:02 pmThis sounds great! And easy to make as well. I love it. I might make it for Super Bowl!
Amanda says
May 3, 2015 at 7:41 pmDo you drain the can of green chilies?
Michaela Kenkel says
May 4, 2015 at 7:37 amNo don’t drain them.
Barb says
May 4, 2015 at 12:39 pmwhat size can of mexicorn do you use?
Michaela Kenkel says
May 5, 2015 at 11:13 amI think they only come in one size? 11 ounces I think?
June Floyd says
December 2, 2016 at 3:46 pmMexicorn comes in 7 oz & 11 oz cans.
Susan Watt says
December 12, 2016 at 5:02 pmIs “MEXICORN” basicly whole kernel corn? I can’t seem to find anything in the ethnic aisle that says mexicorn
Michaela Kenkel says
December 15, 2016 at 1:24 pmIt’s corn with peppers in it. It’s always right by the corn at my store.
Sabrina says
May 12, 2015 at 6:42 pmSweet Crap! I just made this… I cannot stop eating it! LOL I can’t wait to experience the flavor after 12 hours, if its already this good! This definitely requires a double batch going forward, so I can have some at home AND take to whatever event I will be making it for!!!
Thanks so much!
Michaela Kenkel says
May 13, 2015 at 10:25 amThese kinds of comments make me SO GLAD that I do what I do! Thanks for the sweet words. I am so glad you enjoyed the recipe!
Orla Byrne says
July 27, 2016 at 6:24 pmHi I live in Ireland what alternatives can I use for this recipe never heard of Mexicorn here
Michaela Kenkel says
July 27, 2016 at 6:29 pmBasically it is corn with diced red and green bell peppers. You could use regular canned corn and add a small amount of red and green bell pepper? I’m sure it will be great!
Didi says
October 7, 2016 at 12:47 pmTwo cans of corn and maybe half a can of Rotel ( diced tomatoes and green chilies)
Brooke says
May 27, 2015 at 7:46 pmWhat can I substitute for Green Chiles? My husband is allergic but would love to make this for him. Thanks in advance.
Michaela Kenkel says
May 27, 2015 at 10:17 pmBrooke, maybe add more jalapenos? Or just omit them all together? I think Mexicorn might have chilies too? Might want to double check that. If you try it, without, I would be curious to hear what you think? I am sure it would still be good!
Lori Phillips says
May 30, 2015 at 2:47 pmI just made this. I accidentally forgot the green chilies when I went grocery shopping…Oops! I just added about an 1/8 cup extra jalapenos. It is delicious!! Can’t wait to try it again with the chilies though. 🙂
Maegan says
July 21, 2015 at 7:40 amThis looks great! I have a surplus of mozzarella cheese, though. Can I use that instead?
Michaela Kenkel says
July 21, 2015 at 8:59 amYou could try it, but it won’t taste the same. maybe you will think it’s better that way? 🙂
Maegan says
July 21, 2015 at 1:06 pmIt was good! Amazing recipe!
Michaela Kenkel says
July 21, 2015 at 1:48 pmDid you use the mozzarella?
patti says
July 26, 2015 at 8:28 pmmade this yesterday for a bbq today. everyone loved it…all asked for the recipe! so easy to make and so good!
Michaela Kenkel says
July 27, 2015 at 8:47 amI am SO GLAD that you loved it, too!! 🙂 Thanks for stopping by to let me know!
Michelle says
July 28, 2015 at 12:09 pmCan you tell me what mexicorn is?
Michaela Kenkel says
July 28, 2015 at 1:01 pmYou will find it by the corn – it has chilies in it. It’s a smaller can than regular corn typically comes. 🙂
Eva A says
August 30, 2015 at 7:58 pmHello,
What is Mexicorn?
Thank you
Michaela Kenkel says
August 30, 2015 at 8:22 pmYou can find it in the same place as the regular canned corn. It has peppers in it. 🙂
Eva A says
August 30, 2015 at 10:40 pmOH,never mind my question,just saw someone else asked,and you answered.
Lori says
September 4, 2015 at 1:42 pmIs it really three whole bunches of green onions? (the green part) That just seems like a lot. Can you please confirm that is correct? THANKS!! Can’t wait to try this!
Michaela Kenkel says
September 4, 2015 at 4:44 pmYep. it’s really three! 🙂 Cut it back if you want, but nobody ever complains — It’s super good!
Lori says
September 8, 2015 at 3:34 pmI made this over the weekend and took to a cookout. It was a big hit! Everybody loved it! And I did use all the green onions that it called for! 🙂
Michaela Kenkel says
September 9, 2015 at 9:02 amFantastic!! So happy you loved it! 🙂
resep donat kentang empuk says
September 7, 2015 at 8:19 pmthankyou for sharing the recipe
Lauren Ridings says
September 17, 2015 at 3:03 pmLove this dip! Also delicious with big Fritos 🙂
Michaela Kenkel says
September 18, 2015 at 9:09 amYES! Totally agree!
Jan says
September 17, 2015 at 6:35 pmtrying this tomorrow. No baking. Correct?
Michaela Kenkel says
September 18, 2015 at 9:09 amNo baking!
Amanda S. says
September 21, 2015 at 4:08 pmDown in Alabama we make crack dip a little differently. We brown ground sausage, melt cream cheese and drain a can of rotel and stick it all in the crock pot and serve with corn chips. This sounds amazing as well though.
Michaela Kenkel says
September 21, 2015 at 7:29 pmsounds good!
swarna says
September 24, 2015 at 4:49 pmCan you pls tell me the approximate serving size !
Michaela Kenkel says
September 24, 2015 at 9:35 pmIt makes a large bowl, perfect for a big crowd! 12 people maybe? I don’t have an exact “per serving” measurement.
swarna says
September 25, 2015 at 4:45 pmThank you …
hobriz says
October 6, 2015 at 5:23 pmwould this be good warmed up a little?
Michaela Kenkel says
October 7, 2015 at 9:31 amI have never tried it warm? If you do, I would love to hear the outcome!
John says
October 8, 2015 at 9:22 am1 word
FABULOUS and it makes alot
Michaela Kenkel says
October 9, 2015 at 9:49 amThank you, John! Yes, it feeds a crowd! And yet it’s always gone! 😉
Carole says
October 22, 2016 at 11:01 amWhat size can of green chiles?
Lisa says
October 8, 2015 at 9:10 pmSounds great, can’t wait to make this for a friends Halloween party but just to be clear, is it the tops of 3 scallions or three bunches of scallions (green part)? Thanks!
Michaela Kenkel says
October 9, 2015 at 9:47 amyes, the green part and it’s bunches. It sounds like a lot — but it strangely is just right!
Maegan says
October 15, 2015 at 10:13 amThis sounds amazing! My friends have a ‘Corntoberfest’ every October and all recipes involve corn in some way, so I’m going to try this. I’ll let you know how it goes! Thanks for the recipe!
Michaela Kenkel says
October 16, 2015 at 8:45 amWhat a fun party!! I hope you love it! That would be great to hear what you thought! THANK YOU!
Brantley says
October 16, 2015 at 4:01 pmThis dip is amazing! I just made it for a tailgate tomorrow, but I’m afraid there may not be any left by then – I can’t get myself away from it! I always change up recipes based on what I have around, so I used three cans of Mexicorn, extra jalapeños (but they were mild), and only one bunch of green onions. I may serve it warm tomorrow, but I LOVE that it is so delicious cold, because then I don’t have to worry about keeping it warm!
Brantley says
October 16, 2015 at 4:02 pmP.S. I wanted to give it 5 stars but it went to 4 when I clicked post!
Michaela Kenkel says
October 18, 2015 at 3:33 pmThanks, Brantley! How was it warm?
Danielle says
October 19, 2015 at 10:10 pmYou don’t have to melt the cheese in the oven or anything? Just mix all together?
Michaela Kenkel says
October 20, 2015 at 9:42 amNo melting! 🙂
Renee schock says
October 28, 2015 at 2:12 pmThey only have jalapeno’s pickeled in the jar??
Michaela Kenkel says
October 29, 2015 at 9:27 amI find them right next to the canned green chilies — if you can’t find them use about 1/4 cup. 🙂
Stacey says
December 8, 2015 at 7:51 pmI’m going to make it this weekend. Is the jalapeno the pickled ones or just the regular jalapeno’s in a jar/can?
Michaela Kenkel says
December 8, 2015 at 9:50 pmYep! I have bought them both ways!
nixon says
November 24, 2015 at 12:33 amOn a scale of 1-10 how spicy would you say this is??
Michaela Kenkel says
November 24, 2015 at 1:56 pmIt’s really not spicy — the creaminess of the dip takes away from it, and if you can eat canned jalapenos you would be good. I would say if 10 were spiciest, I’d say 2 or 3. (that is even coming from my daughter who doesn’t handle much spice.) It’s more onion flavored than spice.
nixon says
November 24, 2015 at 8:16 pmThank you so much! Will be making this to take as a thanksgiving appetizer! Wanted something a little different and edgier than traditional thanksgiving food 🙂
Michaela Kenkel says
November 26, 2015 at 11:12 pmHope you all enjoyed it! 🙂
Michelle Foster says
December 11, 2015 at 12:33 pmHave you ever tried adding bacon? Just wondering how it would taste.
Michaela Kenkel says
December 11, 2015 at 12:35 pmI haven’t — but bacon is good on anything in my opinion!
Michelle a Foster says
December 11, 2015 at 12:43 pmhave you ever tried adding bacon? Just curious as to how it would taste.
Joanne says
December 13, 2015 at 10:40 amAre the green chilies drained?
Michaela Kenkel says
December 13, 2015 at 2:19 pmNo need to drain them. 🙂
Sarah says
December 18, 2015 at 10:18 pmI’m so bummed I didn’t read the comments before I made this- I did not drain the green chillies or jalapeños and it is super spicy! Can you think of anything I could do to reduce the heat? I doubled the batch so I have a TON of this “crack” that I’m afraid will go to waste! 🙁
Thanks
Sarah
Michaela Kenkel says
December 19, 2015 at 7:30 amSarah- I think if you added more of the creamy part (mayo and sour cream) that could help? Maybe try in part of it? It’s hard to define spicy to so many people, we don’t find this dip spicy. I think it just varies. I hope this helps, it really is a good dip! 🙂
Jennifer says
December 22, 2015 at 11:21 amI just to wanted to clarify, are the chiles drained?
In two different comments you say yes and no. Thanks!
Michaela Kenkel says
December 22, 2015 at 5:32 pmDo not drain the chilies.
Anne says
December 27, 2015 at 10:38 amI couldn’t find mexicorn so I used southwest corn and it turned out awesome. Thank you!
Michaela Kenkel says
December 27, 2015 at 2:46 pmSo happy that you enjoyed it!
Gina says
January 18, 2016 at 3:06 pmThis is probably one of the best dips I have made and served. Everyone who has tried it, absolutely loves it. Its now requested every time my friends and I get together. Thank you so much for sharing your recipe.
Michaela Kenkel says
January 19, 2016 at 10:45 amI am delighted you have found a “keeper” of a recipe! Thank you for taking the time to share with me! 🙂
Shelley nudi says
February 6, 2016 at 11:23 amWhat size can green chilis?
Michaela Kenkel says
February 6, 2016 at 12:00 pm4ounces
Karen says
May 21, 2016 at 8:58 amGreat dip. I’ve added diced, seeded tomatoes and sliced black olives for color and texture. If you are watching carbs, serve with celery sticks or cucumber slices for dipping/scooping.
Michaela Kenkel says
May 21, 2016 at 9:54 amGreat additions!! Happy that you love it, too!
Kathy says
June 8, 2016 at 3:28 pmAfter reading all the rave reviews about your Crack Dip, I made it last night. So easy to make and absolutely amazing. Followed the recipe exactly except had to substitute southwest corn for the mexicorn because my store didn’t carry that. We didn’t find it spicy at all. It’s so nice to have a different dip other than spinach, artichoke, etc. I’m making this for a bridal couples shower in 2 weeks so hope it’s a hit! Looking forward to trying some of your other recipes. Thanks for sharing.
Michaela Kenkel says
June 10, 2016 at 5:41 pmI am so happy that you enjoyed it!
Michaela Kenkel says
June 13, 2016 at 9:25 amThank you for stopping by to let me know that you enjoyed it!! I love comments! 🙂
Kelly says
June 26, 2016 at 8:49 pmIs this really spicy?
Michaela Kenkel says
June 28, 2016 at 9:02 amNo, not at all!
Janet Daly says
July 1, 2016 at 9:04 pmMaking it for the 4th, hope I have the right size ingredients , have 2 8oz cans. Of mexicorn and I 4 oz can of chiles don’t want to mess this up, had it last week at a party and couldn’t stop eating it.
Michaela Kenkel says
July 2, 2016 at 10:51 amYep! You got it!
Janet daly says
July 3, 2016 at 12:20 pmThanks, going to make it now .
Claudia Feehan says
July 13, 2016 at 3:32 pmI had this at a 4th of July party – could NOT stop eating it – no wonder it is called “crack” dip. I loved it thank you for the recipe – I was looking for it.
Michaela Kenkel says
July 13, 2016 at 8:02 pmIm so glad you liked it!
Cindy says
July 18, 2016 at 12:23 pmHi
Cannot find mexicorn for the life of me! Can I substitute it with regular canned corn and add in other spices? If yes, what other spices should I add in?
Thanks!
Michaela Kenkel says
July 18, 2016 at 10:39 pmIt’s not really “spices” — it’s peppers. It should be right by the canned corn– I have found it at Walmart, do you have one of those?
Julie says
July 21, 2016 at 3:57 pmHow many does this serve? Do I need to double it for my husband’s work potluck? Thanks!!
Michaela Kenkel says
July 21, 2016 at 9:49 pmThat depends on if you can get people to stop! Lol. Seriously though– it makes quite a bit, I’d grab a couple of bags of chips.
Vicki says
August 12, 2016 at 5:56 pmI looked up some recipes for Crack Dip & another recipe added a dry ranch dip pkg. Is your recipe flavorful w/o any spices, etc.?
Michaela Kenkel says
August 12, 2016 at 7:44 pmVery much so! No complaints from anyone. 🙂
Lindsey says
August 25, 2016 at 10:02 pmI HATE onions…would this recipe be totally ruined if I make without? Wondering if anyone has done it that way?
Michaela Kenkel says
August 25, 2016 at 10:04 pmNot that anyone has ever mentioned to me. If you try it that way will you come back and tell me how it is?
Karen Cooper says
September 6, 2016 at 10:43 amI am going to make this yummy dip tonight for a Norwex party that I’m hosting tomorrow evening and I have seen comments about not draining the chilies, but what about the corn?
Thank you!
Michaela Kenkel says
September 6, 2016 at 12:25 pmDrain the corn! 🙂
Karen Cooper says
September 6, 2016 at 2:03 pmThank you! My mouth is watering just thinking about getting to taste this tonight!
Michaela Kenkel says
September 6, 2016 at 2:27 pmEnjoy!! Thanks for being here!
Marlette Anquetil says
September 16, 2016 at 11:25 pmI’m making a batch of this right now for at tailgating party at the Big House” to Michigan! I can’t wait to taste it in the morning!
Michaela Kenkel says
September 16, 2016 at 11:26 pmEnjoy!! Have fun!
Cori says
September 20, 2016 at 4:27 pmI just googled best dips, because I’m a dip-oholic and this was the second one to come up! I make something similar, I use fresh corn off the cob, and no jalapeños, and it is always a hit! It is like crack!!! It’s a great topping for chili and tacos! I just love it!
Michaela Kenkel says
September 20, 2016 at 7:11 pmHow exciting! I need to see what number one is! 😉 I gotta try it on tacos! If you love dips check out my Texas Trash and my Dill Pickle dip– those three recipes are always my top three!
Maureen says
October 26, 2016 at 4:20 pmIf I made it today on a Wednesday can I bring it to a party Saturday? How long ahead can you make it?
Maureen says
October 26, 2016 at 8:23 pmI made this today. Delicious! Will it still be good to bring it to a party Saturday? How far ahead can you make it?
Michaela Kenkel says
October 26, 2016 at 10:34 pmI thinking you refrigerate it should be? You have LEFT OVERS?
Maureen says
October 27, 2016 at 12:11 pmWe have a Halloween Party to go to Saturday and I wanted to bring something new. We are all bringing appetizers. I went on line and found your recipe. Made it yesterday (Wednesday) to make sure we liked it and was going to make it again Friday. We LOVED it! Delicious! But it was just my husband and I so I have plenty left and wanted to know whether you thought I should make a fresh batch on Friday. It has been in the refrigerator since yesterday afternoon.
Laura Seaholm says
October 28, 2016 at 8:17 pmI’ve made this twice in the last few months. Just made it again for a party tomorrow night and almost had to break my husband’s hand to keep him out of it! This dip is AMAZING!!! Thank you for sharing it with the world!
Michaela Kenkel says
October 30, 2016 at 9:23 pmSo happy to hear that!!
Adam says
November 1, 2016 at 5:02 pmYou should try adding a packet of taco seasoning. I thought it helped tie it all together
Kathy says
November 23, 2016 at 6:59 amI’m going to make this for thanksgiving , first time making it. Does it taste better with tortilla chips or corn chips
Michaela Kenkel says
November 23, 2016 at 7:02 amIt’s really a personal preference- it’s good with a spoon! 😉 I usually use tortilla.
Roland G Rehburg says
November 24, 2016 at 12:10 pmHere it is, Thanksgiving morning and I am attending a friend’s giving today. I usually bake desserts to take but I had no time this week. I needed something besides wine. I found this recipe, quick trip to the store and quickly combined the ingredients. A spoonful to taste…..DELICIOUS!!! It’s only going to get a couple of hours to chill but I think it will be fine. I did drain all the canned and jarred ingredients prior to combining.
I’m excited to see what kind of reaction this recipe gets. Thank you for sharing!!
Michaela Kenkel says
December 8, 2016 at 7:59 pmI am so glad you loved it!
Amy says
December 17, 2016 at 4:06 pmCan you freeze this dip
Michaela Kenkel says
December 18, 2016 at 1:55 pmI never have? I would think so?
Liz says
September 21, 2017 at 1:15 pmCan you substitute Greek Yogurt for the sour cream?
Robin says
October 11, 2017 at 12:02 pmVideos are so time consuming but they are such a great way to showcase your recipes and sense of style! This one is a HIT!!
Michaela Kenkel says
October 12, 2017 at 2:15 pmThanks, Robin!
Christine @ Christine's Pantry says
October 11, 2017 at 2:37 pmLove this! Great video!
Michaela Kenkel says
October 12, 2017 at 2:14 pmThank you!
Lynn Elliott Vining says
October 12, 2017 at 12:17 pmI made this a couple of years ago for a tailgate party, and it was a huge hit! Delicious!
Michaela Kenkel says
October 12, 2017 at 2:14 pmSo happy everyone liked it!!
Michele @ Bacon Fatte says
October 13, 2017 at 11:15 pmO.K… I’m going to get into serious trouble when I make this because I don’t think I’ll be able to stop eating it! But it’s worth the “risk.” 🙂 Love the recipe – and the story that goes with it! Can’t wait to taste it!
Laura Roadruck says
December 5, 2017 at 5:13 pmThis is my third time making this dip. It’s so good! My family loves it. My picky two year old eats it with carrots and celery!
Michaela Kenkel says
December 7, 2017 at 6:51 pmI am so happy that you love it like we do!! <3
Kathryn Barnes says
December 28, 2017 at 4:57 amExcellent recipe. Thanks for sharing! The 2nd time I made this recipe I was doing it from memory and for some reason got confused and put in a package of Hidden Valley Ranch Dip Mix by mistake. Oh, my! It was even better. YUM. Thanks so much for the recipe.
Michaela Kenkel says
January 3, 2018 at 11:18 amReally? I will have to try that!!
Nikki says
January 23, 2018 at 6:29 pmCan’t wait to try! Are the jalapeños you use pickled ?
Michaela Kenkel says
January 23, 2018 at 6:33 pmYes!! The ones in the jar!! Please let me know what you think?
Tom says
January 25, 2018 at 8:00 amI thought it might be interesting to add a small can of crab. Am I crazy? I can never seem to leave well enough alone.
Michaela Kenkel says
January 25, 2018 at 11:39 pmIf you try it, will you come back and let me know?
Shannon says
May 4, 2018 at 5:27 pmSilly question. The tops of the green onion is the green part not the white?
Michaela Kenkel says
May 4, 2018 at 10:33 pmNever silly questions! Yes, the green. Also known as scallions. 🙂
c says
July 1, 2018 at 10:40 pmI wonder if I could use ONLY sour cream and no mayo!
Michaela Kenkel says
July 1, 2018 at 10:42 pmYou could sure try it? I think the mayo adds a little something- but if you try it, will you let me know?
Kelly says
July 12, 2018 at 5:08 pmI’m making this for a party of 30… how many batches will I need and do I simply double or triple everything listed?
Thanks! Looks amazing.
Michaela Kenkel says
July 12, 2018 at 9:14 pmKelly- it actually makes a pretty big portion as is. I’d say if you are having other food too, doubling it would be just fine. 🙂
Monica says
August 11, 2018 at 9:43 amCan you please tell me what you mean by 3 ” bunches” of green onion?? In my store they come in bags of 10-12 In each. 3 of those would be ALOT! How many green onions in a ” bunch”??? In your video it didn’t look like alot of onion. Thank you
Michaela Kenkel says
August 11, 2018 at 4:45 pmMonica – I’d say our are about 5-6 to a bundle. It is a lot but it works out. Cut it back to 10-12 if you’re worried.
Andrew Standley says
September 6, 2018 at 1:47 amHey Michaela, found your easy recipe for a bachelor. Wish me luck- bringing to a work competition pot luck on Friday. Thanks for sharing! You rock!
Michaela Kenkel says
September 6, 2018 at 7:41 amAwesome! Would love to hear how the competition goes! Good luck!
Amy says
September 22, 2018 at 2:01 pmHey thanks for the recipe, just made it and may I suggest adding ground chorizo and salt! Really took it to the next level unless you’re vegetarian 😉
Michaela Kenkel says
September 23, 2018 at 7:47 pmLove that you made it your own!
Ashley says
October 29, 2018 at 3:39 pmHas anyone tried this warm? I know it will be good either way but kinda wanted to try it warm
Michaela Kenkel says
October 29, 2018 at 10:09 pmAshley — I haven’t? If you do, would you let me know how it goes?
Heather says
November 12, 2018 at 1:00 pmI made this dip for a tailgate over the weekend and it was a huge hit! Thanks for the recipe!
Laura says
November 30, 2018 at 9:49 amWhen you say three Bunches of green onions, what do you consider a bunch? Is one bunch the whole thing wrapped together from the store or is a bunch the onions that stem from one bulb? Hard to explain but I don’t want to use too many.
Michaela Kenkel says
November 30, 2018 at 10:19 amVery good question. It’s 3 bunches of onions, not 3 onions. It seems like a lot, but when it sits overnight, it’s perfect!!
Clayt says
December 20, 2018 at 12:53 pmMy wife found this recipe and had me make it. I give it a 3/5 after making and tasting it. Personally I think it needs some seasonings or herbs or citrus zest to accentuate the flavor.
Michaela Kenkel says
December 20, 2018 at 12:55 pmHave you let it refrigerate overnight like the recipe states?
Beth says
December 29, 2018 at 1:24 pmHow long will this keep in the fridge? Wanting to make it two days ahead of time due to time constraints… will that be ok?
Thanks for sharing your recipes!
Michaela Kenkel says
December 29, 2018 at 1:25 pmTwo days ahead will be just fine!
Annemarie says
December 31, 2018 at 3:19 pmTastes delicious !! Does this need to be kept cool or can it sit out on a table for a few hours at a party ?
Michaela Kenkel says
December 31, 2018 at 3:52 pmIt can sit out for a couple of hours. You can always add ice to a bowl underneath if you’re concerned.
Daniela says
January 5, 2019 at 4:44 pmHi There,
I’ve made this a few times and its always a hit! I made some on Thursday but made a bit too much and wondering if it would still be good to serve for an upcoming get together this coming Fri Jan 11?
Michaela Kenkel says
January 5, 2019 at 8:50 pmThat seems a little long. I’m not sure I’d trust that?
Cindy Frankland says
January 9, 2019 at 3:46 pmI made your Crack Dip and it is fabulous. How long will it keep in the refrigerator?
Michaela Kenkel says
January 10, 2019 at 7:32 amHi, Cindy! Thank you! I’ve only ever kept it a couple of days. It tends to get kind of watery if kept too long. Plus, you have to be careful with the mayo and sour cream. Hope this helps!
Lindsay says
January 23, 2019 at 11:04 amDoes this dip still taste good after 2 days of sitting in the fridge? I made it last night for a work party we were supposed to have today but there ended up being a snow day, so the party has been moved to tomorrow.
It’s definitely delicious now! ?
Michaela Kenkel says
January 23, 2019 at 8:38 pmIt should be fine for two days!!
Lauren says
February 2, 2019 at 10:49 pm3 bunches (as they come in the store) of green onions? Seems like a lot. Made it twice this way already, but wanted to be sure.
Michaela Kenkel says
February 5, 2019 at 4:30 pmYes, that’s right! It does seem like a lot but it just works!!
Amy says
February 6, 2019 at 2:56 pmHi! I noticed in the comments it said the tops of the onions but then also the white part. I just want to confirm that it’s just the tops of three bunches of green onions?
Michaela Kenkel says
February 8, 2019 at 9:30 amYes – just the tops. Save the whites for another recipe! 🙂
Deana says
March 14, 2019 at 12:51 pmOh no I bought an actual jalapeño. Can I use that instead of canned??
Michaela Kenkel says
March 16, 2019 at 10:31 pmsure!
Toula says
March 24, 2019 at 12:03 pmCan you replace jalapeno pepper and green chili’s with anything else….we can’t do spice
Michaela Kenkel says
March 24, 2019 at 10:29 pmYou can buy the mild green chiles and leave the jalapeños out?
Sammy says
April 27, 2019 at 9:38 pmI’ve made this dip several times for special occasions over the past couple of years. Each time people love it. Thanks for sharing. 🙂
Susan Martin says
May 16, 2019 at 12:25 pmDo you use mild green chilies or regular ones? I’ve made this before and it was delicious, I just can’t remember what I used. Thank you!
Michaela Kenkel says
May 16, 2019 at 1:28 pmIt’s really a personal preference. If you want it spicier use the spicer ones. I typically buy mild, because not everyone in my family likes the heat.
Brenda says
June 11, 2019 at 9:57 amTo take it up a notch, add 1 or 2 Tbl. Of taco seasoning.
Lisa says
June 18, 2019 at 8:35 pmDelicious recipe!! Thanks for sharing!
Stacy says
June 21, 2019 at 11:04 pmHas anyone ever made use the whole green onion (white and green part)? I just made this and didn’t read my instructions very good. Did it taste okay?
Michaela Kenkel says
June 24, 2019 at 10:00 amStacy – if you use the whole thing it’s going to be really onion-y. If you want to do that, maybe try cutting the amount in half and using the whole thing. I would love to hear what you think?