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{Award Winning} "Crack Dip"

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!
Prep Time10 minutes
Chill Time12 hours
Total Time12 hours 10 minutes
Course: Dips
Cuisine: American
Keyword: corn dip, crack dip, dip
Servings: 18 servings
Calories: 112kcal
Author: Michaela Kenkel

Ingredients

  • 2 (11 ounce) cans Mexicorn drained
  • 1 cup real mayonnaise
  • 1 cup real sour cream
  • 3 bunches green onions just the tops, sliced
  • 1 (4.5 ounce) can green chilies, diced
  • 1/3 cup pickled jalapenos chopped
  • 1 (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!

Notes

Store leftovers in an airtight container for up to 5 days in the fridge. I do not recommend freezing this dip. 

Nutrition

Serving: 1serving | Calories: 112kcal | Carbohydrates: 1g | Protein: 1g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 13mg | Sodium: 126mg | Potassium: 35mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 171IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 0.1mg