This plunge is scrumptiously addictive! Velvety plunge with a tad of warmth from the jalapeños, overflowing with flavor from the MexiCorn and the green onions. This is a hit and the main thing gone at each gathering — It isn't "grant winning" in vain!
For my Mother in Law's birthday we hosted a pool gathering, and everybody brought something. This {Award Winning} Crack Dip appeared on the table and everybody went CRAZY for it! My nephew's sweetheart, Barbie, had brought it over, getting the formula while they had traveled this past summer.
I said to her, "What is IN this stuff? I can't quit eating it!" She shook off some insane fixings, and said "It's so great, and you can't quit eating it. Everybody cherishes it, that is the reason it's called Crack Dip, I presume!"
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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!
For more detail : bit.ly/2EXqPkD
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