(Award Winning) Crack Dip
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Crack Dip is deliciously addictive! This an easy dip recipe that has a little bit of heat from the jalapeños, and is 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 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!” It is seriously the BEST party dip recipe ever!
The Best Dip Recipe
I was invited to one of my youngest daughter’s close friends’ homes, where her mom was having a girls 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 an 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 potluck and everyone wanted the recipe. This one here is a winner friend, you have to try it!
I mean, after all, it’s “Award Winning!”
Ingredients in Award-Winning Crack Dip
Find the complete measurements and full instructions in the printable recipe card at the bottom of this post.
This corn crack dip uses simple ingredients.
- Mexicorn – is canned corn with peppers. It is typically found by regular canned corn, or in the Ethnic/Hispanic food section of the supermarket.
- Mayonnaise – don’t skimp on the fat-free – use real mayo for this recipe
- Sour cream – use full-fat sour cream
- Scallions – You will use the tops of 3 bunches of green onions. It sounds like a lot, I know. But I promise it works!
- Canned Green Chilies – the diced kind
- Pickled Jalapenos – The king in the jar. You can adjust the heat by choosing the mild vs. the hot ones.
- Shredded Mexican Blend Cheese – or you can shred your own
- Tortilla Chips – for serving but is great on crackers, potato chips, veggies, or just a spoon!
How to make Crack Dip
This great dip recipe couldn’t be easier to make.
You will want to mix this cold crack dip up about 12 hours before you plan to serve it. The flavors get a chance to get all acquainted and in my opinion, make this amazing dip even better!
Simply combine all of the dip ingredients together in a large bowl with a wooden spoon, cover, and place in the fridge.
When you are ready, scoop it into a serving bowl, sprinkle a few more green onions on top of the dip, and surround it with tortilla chips, and fresh veggies like celery sticks and carrot sticks.
Store any leftovers in an airtight container for up to one week.
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FAQ About this Crack Dip Recipe
This dip has been one of my reader favorites for years. Here are some of the most asked questions about this delicious dip recipe:
- Is it really the tops of 3 whole bunches of green onions? It really is. I know it sounds like a lot, but it just works! The bunches I purchase have about 5-6 onions per bunch. So, you are looking at 15-18 green onions.
- Do you use jalapenos in the can or the jar? The jalapenos I use are in a jar, the pickled kind.
- Is this dip really spicy? It’s not the way that I make it. But it’s easy to adjust the spice in this dip. Adding hot green chilies and hot pickled jalapenos with certainly give it a little kick! If you really want to give it some heat, add in some chopped fresh jalapeno or even a bit of chili powder or cayenne pepper.
- What is Mexicorn? Mexicorn is canned corn that contained diced red pepper. If you can’t find it in your supermarket, you can use canned corn and add in some diced red pepper. If you want to use fresh corn, make sure it’s cooked and cooled first.
- Is this dip good warmed? I have always served this dip cold. I haven’t made it into a hot dip, but it’s on my list of things to try! Let me know if you have, I would love to know!
- Can I substitute Greek yogurt or sour cream for the mayo? You could, but this recipe will not taste the same.
SUBSTITUTIONS and ADD-INS
Most crack dip recipes contain cream cheese, and this one does not. I have had a reader say they replaced the mayo with softened cream cheese with success.
Another commonality for other crack dip recipes is the addition of ranch dressing. I have had a couple of readers over the years that have added a ranch dressing mix or fiesta ranch packet with success.
Adding black olives would be a wonderful addition to this recipe, as would the addition of some real bacon or bacon bits!
More Dip Recipes to Love
Here are some more of our favorite dip recipes:
- Cool Spinach Dip (pictured above)
- Dill Pickle Dip
- Spinach & Artichoke Dip
- French Onion Dip
- Fiesta Corn Dip
- Crockpot Reuben Dip
- Sauerkraut Bacon & Swiss Dip
See ALL of my DIP RECIPES Here
This is the perfect appetizer for your next party, game night, or game day festivities. Let’s make some crack corn dip!
{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
Can you pls tell me the approximate serving size !
It makes a large bowl, perfect for a big crowd! 12 people maybe? I don’t have an exact “per serving” measurement.
Thank you …
would this be good warmed up a little?
I have never tried it warm? If you do, I would love to hear the outcome!
1 word
FABULOUS and it makes alot
Thank you, John! Yes, it feeds a crowd! And yet it’s always gone! 😉
What size can of green chiles?
Sounds 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!
yes, the green part and it’s bunches. It sounds like a lot — but it strangely is just right!
This 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!
What a fun party!! I hope you love it! That would be great to hear what you thought! THANK YOU!
This 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!
P.S. I wanted to give it 5 stars but it went to 4 when I clicked post!
Thanks, Brantley! How was it warm?
You don’t have to melt the cheese in the oven or anything? Just mix all together?
No melting! 🙂
They only have jalapeno’s pickeled in the jar??
I find them right next to the canned green chilies — if you can’t find them use about 1/4 cup. 🙂
I’m going to make it this weekend. Is the jalapeno the pickled ones or just the regular jalapeno’s in a jar/can?
Yep! I have bought them both ways!
On a scale of 1-10 how spicy would you say this is??
It’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.
Thank you so much! Will be making this to take as a thanksgiving appetizer! Wanted something a little different and edgier than traditional thanksgiving food 🙂
Hope you all enjoyed it! 🙂
Have you ever tried adding bacon? Just wondering how it would taste.
I haven’t — but bacon is good on anything in my opinion!
have you ever tried adding bacon? Just curious as to how it would taste.
Are the green chilies drained?
No need to drain them. 🙂
I’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
Sarah- 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! 🙂
I just to wanted to clarify, are the chiles drained?
In two different comments you say yes and no. Thanks!
Do not drain the chilies.
I couldn’t find mexicorn so I used southwest corn and it turned out awesome. Thank you!
So happy that you enjoyed it!
This 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.
I am delighted you have found a “keeper” of a recipe! Thank you for taking the time to share with me! 🙂
What size can green chilis?
4ounces
Great 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.
Great additions!! Happy that you love it, too!
After 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.
I am so happy that you enjoyed it!
Thank you for stopping by to let me know that you enjoyed it!! I love comments! 🙂
Is this really spicy?
No, not at all!
Making 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.
Yep! You got it!
Thanks, going to make it now .