(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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Don’t forget where you found this recipe! Pin it to your favorite recipe board on Pinterest before you go!
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
O.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!
This 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!
I am so happy that you love it like we do!! <3
Excellent 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.
Really? I will have to try that!!
Can’t wait to try! Are the jalapeños you use pickled ?
Yes!! The ones in the jar!! Please let me know what you think?
I thought it might be interesting to add a small can of crab. Am I crazy? I can never seem to leave well enough alone.
If you try it, will you come back and let me know?
Silly question. The tops of the green onion is the green part not the white?
Never silly questions! Yes, the green. Also known as scallions. 🙂
I wonder if I could use ONLY sour cream and no mayo!
You could sure try it? I think the mayo adds a little something- but if you try it, will you let me know?
I’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.
Kelly- 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. 🙂
Can 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
Monica – 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.
Hey 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!
Awesome! Would love to hear how the competition goes! Good luck!
Hey 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 😉
Love that you made it your own!
Has anyone tried this warm? I know it will be good either way but kinda wanted to try it warm
Ashley — I haven’t? If you do, would you let me know how it goes?
I made this dip for a tailgate over the weekend and it was a huge hit! Thanks for the recipe!
When 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.
Very good question. It’s 3 bunches of onions, not 3 onions. It seems like a lot, but when it sits overnight, it’s perfect!!
My 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.
Have you let it refrigerate overnight like the recipe states?
How 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!
Two days ahead will be just fine!
Tastes delicious !! Does this need to be kept cool or can it sit out on a table for a few hours at a party ?
It can sit out for a couple of hours. You can always add ice to a bowl underneath if you’re concerned.
Hi 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?
That seems a little long. I’m not sure I’d trust that?
I made your Crack Dip and it is fabulous. How long will it keep in the refrigerator?
Hi, 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!
Does 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! ?
It should be fine for two days!!