Greetings all! I hope you had a fab Fourth of July. I know I did. Though, I must admit having a holiday mid-week always screws me up. Not only do I have no idea what day it is, my productivity schedule is completely out of whack. Anyone else?
Yesterday I whipped up an impromptu dip for a little swimming nosh at my Dad’s house. I hadn’t made this dip in over five years and honestly forgot how delicious it really is. And, you know me, it’s super simple to put together an it makes a ginormous amount of dip.
I actually found this recipe via Gooseberry Patch but after a quick google search found it all over the net. But, for the purpose of this post, I give all the credit to Gooseberry Patch’s Coming Home with Gooseberry Patch, copyright 2007. The recipe can also be found here and is known as Robert’s Corn Dip.
3 (11-oz.) cans MexiCorn (sweet corn & diced red and green peppers), drained
7-oz. can chopped green chiles
6-oz. can chopped jalapeno peppers, drained and liquid added to taste
1/2 c. green onion, chopped
1 c. mayonnaise
1 c. sour cream
1 tsp. pepper
1/2 tsp. garlic powder
16-oz. pkg. shredded sharp cheddar cheese
2-3 bags scoop-like corn or tortilla chips
In a large bowl, mix all ingredients except chips. Chill two hours to overnight. Serve with your favorite chips (I used Fritos and Tostitos) for scooping. Makes 6 cups.
Two quick notes – I couldn’t find the corn with died peppers, so I just used plain sweet corn and added in 1/4 cup of chopped roasted red peppers. Fabulous! Also, take the time to make sure everything is drained really, really well. This dip can get runny if you don’t. Also the longer it sets, the more the cheese soaks up any liquids.
Trust me, this stuff is edible gold! It’s has a small kick (use less jalapeños if you don’t want it as spicy), but I love that. So fab!
Have you ever made this before? If not, are you tempted to make it now?