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Crack Dip Recipe

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This recipe for Crack Dip is from Starters and Thirst Quenchers, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
Directions:
Directions:
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!
Personal Notes:
Personal Notes:
Firstly, this makes a lot of dip. If hosting a smaller gathering, I’d make half the recipe. To the recipe as stated, I added a packet of ranch and 5 strips of crispy bacon. Was good before but these additions made it more addictive.
*3 bunches of scallions is about 15 scallions.
*Mexicorn is made by Green Giant and containes diced red peppers

 

 

 

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