(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
3 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.
Yes, that’s right! It does seem like a lot but it just works!!
Hi! 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?
Yes – just the tops. Save the whites for another recipe! 🙂
Oh no I bought an actual jalapeño. Can I use that instead of canned??
sure!
Can you replace jalapeno pepper and green chili’s with anything else….we can’t do spice
You can buy the mild green chiles and leave the jalapeños out?
I’ve made this dip several times for special occasions over the past couple of years. Each time people love it. Thanks for sharing. 🙂
Do 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!
It’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.
To take it up a notch, add 1 or 2 Tbl. Of taco seasoning.
Delicious recipe!! Thanks for sharing!
Has 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?
Stacy – 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?
I live in a small town in Baja mx. and some of these items are not at all available where I live. I can improvise with everything but Mexican cheese blend. Every month or so we drive 120 miles to a larger city that has a full blown Walmart and a Costco and only once did I see the cheese in Walmart. I really do not want to buy a 2lb. block of cheddar from Costco for this. Any ideas what cheeses I could use?
Dan, The Mexican cheese blend has Monterey Jack, Mild Cheddar, Queso Quesadilla and Asadero cheeses. I bet you are able to get the Asadero and the Queso cheese maybe? Otherwise a Monterey jack would work great, too? Do you have those?
How many people will the recipe serve?
Ps looks great can’t wait to try!
Hi, Erica! It makes a big batch. Depending on what other food you have there, and portion size, as a snack I bet it would serve at least 15-20.
This dip is so good! My friend at work made it for our dip day (he didn’t want to comment so I said I would) and he added smoked chipotle powder and it gave it a nice smokey kick. Definitely recommend!
I am so happy you enjoyed it! Thanks for taking the time to share that with me! <3
Thank you for posting this recipe. I made it Wednesday night and am entering it into a contest Friday morning/afternoon. Do I continue to let it sit the whole time or stir it in between a few times?
I am sorry I am seeing this a day late — It should have been fine either way. How did it go?
Can you freeze left overs? I know there are not suppose to be leftovers, it’s a big recipie.
I have never tried? If you do, I would love to know the outcome?
Do you know measurement of 3bunches of green onions? My store has all kinds of sizes and not exactly sure how many I should use.
I have never measured, I probably should!! I would say like 15 small?
Just made this as an appetizer for Christmas. Delicious dish, cant wait to taste it after I refrigerate it for a few hours! I did drain to chilies alittle though because I didnt want it to be too watery, and omitted the jalapenos (allergies), turned out great!! Thanks!
I am so happy you like it!! It’s a keeper, for sure!!
Great dip! Canada does have mexicorn so I added red bell peppers and a quarter of a fresh jalapeno (seeds & all).
Has anyone tried freezing this? I have over half leftover!
We also wondered what it would be like baked.
I am happy that you liked it! I myself have never frozen it, nor have I heated it up. If you try it – will you come back and let me know?
Made this last night to enjoy today, (Super Bowl Sunday), but we watch the Puppy Bowl. After reading all the reviews, I had to try it. It’s sooooo good. My husband loved it as well. I even put his favorite layered dip out as well and he only ate a little of it and said he like the new stuff more now. I can’t wait till there’s a reason to make it again. Thank you for the recipe. I’m sure when I make it again, others will be asking for the recipe too.
That makes me so happy to hear!
Is this dip served cold and warm?
It is served cold.
Sensational dip, everybody loves it. Lived in San Diego back in the late 90s and it brings back memories of Old Town every time I make it.
Dave in Tasmania.
I LOVE Old Town!! I lived in San Diego for a bit myself, and we visit at least once a year. Happy it brings you good memories and that you love it like we do!