Crack Corn Dip
This Crack Corn Dip recipe is a mixture of corn, peppers, chilies, sour cream and seasonings. Dump, mix, serve and watch it disappear!
Servings: 20 1/4 cup servings
Calories: 104kcal
Ingredients
- 2 15.25-ounce cans corn with peppers (aka Mexicorn, Fiesta Corn, etc) drained
- 2 cups shredded cheese (Cheddar, Colby Jack, or Mexican Blend work great)
- 1 1/2 cups sour cream
- 1 10-ounce can tomatoes with green chilies (Rotel) drained
- 1 4-ounce can diced green chilies drained
- 1 1-ounce packet ranch seasoning mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Add all the ingredients to a large bowl.2 15.25-ounce cans corn with peppers (aka Mexicorn, Fiesta Corn, etc), 2 cups shredded cheese (Cheddar, Colby Jack, or Mexican Blend work great), 1 1/2 cups sour cream, 1 10-ounce can tomatoes with green chilies (Rotel), 1 4-ounce can diced green chilies, 1 1-ounce packet ranch seasoning mix, 1 teaspoon garlic powder, 1 teaspoon onion powder
- Mix well and chill for at least 2 hours.
- Serve cold with crackers, chips or veggies.
Notes
- For a little kick, add "hot" Rotel tomatoes in place of the Original or Mild version.
- Add 1/4 cup sliced green onions for a little added freshness and color.
- Try adding cooked and crumbled bacon just before serving for more crunch.
Nutrition
Serving: 11/4 cup serving | Calories: 104kcal | Carbohydrates: 5.3g | Protein: 4g | Fat: 7.5g | Saturated Fat: 4.6g | Cholesterol: 19mg | Sodium: 291mg | Potassium: 43mg | Fiber: 0.5g | Sugar: 1.8g | Calcium: 108mg