This creamy, cheesy, can't-stop-snacking-on Crack Corn Dip is an incredibly easy and flavorful party starter that people go crazy over. The post Crowd-Pleasing Crack Corn Dip appeared first on Slice of Jess.
This creamy, cheesy, can’t-stop-snacking-on Crack Corn Dip is an incredibly easy and flavorful party starter that people go crazy over. Seriously, save some for yourself before serving because it’ll disappear in a matter of minutes.
A party isn’t a party unless there’s a few dips involved, don’t you agree? Some of our go-to’s include my Chicken Jalapeño Popper Dip, this Best Queso Dip For Entertaining, and my Better Than Trader Joe’s Black Bean Dip! Oh, and who can forget my dip version of Hatch Chile Mexican Street Corn; which turned out so insanely popular that the brand I made it for slapped the full recipe and photos on their packaging!
INGREDIENTS FOR THIS RECIPE:
You can serve this cold or hot, it’s seriously delicious both ways. Photographed here is the cold version since I’m bringing it to a holiday party to share this evening. If I was serving this at home, I’d probably serve half of it hot and the second half cold (I don’t like traveling with hot plates so we’re sticking with the cold version for today). Here’s what you’ll need:
Frozen Corn Jalapeño Green Chilies Sharp Cheddar Cheese Sour Cream Mayonnaise Ranch Seasoning Garlic Powder Whipped Cream Cheese Bacon Cilantro Lime Chives Corn ChipsTo serve hot, follow the directions below but transfer the mix to a baking dish instead of a serving platter. Sprinkle with a little extra shredded cheese and bake at 400F for 20 minutes (or until hot and bubbly).
CAN YOU MAKE CRACK CORN DIP IN ADVANCE?
You ‘betcha! I actually recommend making this at least a few hours before you’re ready to serve. By doing so, it allows all the flavors to marry together. You can also make this up to a day in advance if needed – just make sure to refrigerate it in a sealed container. A few notes:
CORN: I utilize thawed frozen corn for this recipe so we can make it year-round. In the summer when it’s in season, feel free to use fresh corn kernels!
BACON: Real bacon is what I opt for, then after it’s cooked and crispy I chop it up myself. However, if you’d prefer to use bacon bits instead that would work as well (and save on cooking time). I had the thought about possibly swapping cooked sausage for the bacon in the future… stay tuned for that version!
WHIPPED COTTAGE CHEESE: My friend Jessica turned me onto this when we made her famous Southern Pimento Cheese here at my house. Of course, you can use regular cream cheese… but when using whipped you don’t need to wait for the cream cheese to come to room temperature.
CHIVES: While I prefer the flavor of these with this dip, you could also use green onions or minced shallots.
MORE ENTERTAINING RECIPES:
Fresh Herbs and Cream Cheese Veggie Spread
Hot Chicken Dip Wonton Mini Tacos
Genoa Salami and Cream Cheese Rolls
Gimme The Meats: Italian Stuffed Stromboli Pizza Bites
My Grandma’s Super Easy Recipe For Bierocks
Authentic Restaurant Style Salsa
Korean Beef Stuffed Cream Cheese Bites
Cheesy Homemade Corn Dogs Spiked With Pickles
Avocado Chicken Salad Pinwheels
Muffin Tin Crispy Cheesy Dill Pickle Chips
Air Fried Arancini Balls With Red Pepper Cream Sauce
VIEW ALL RECIPES BY CLICKING HERE!
NOTES ON THIS RECIPE:
DIPPING OPTIONS: While I prefer corn chips, you can also serve this with tortilla chips, crackers, bell pepper slices, carrot chips, celery, zucchini, or whatever you like best! Since I was bringing this to a party, I skipped the jalapeño seeds to keep this more on the mild side. If you’re a fan of heat, go ahead and keep some of the seeds or add a few dashes of your favorite hot sauce. Any leftovers should be kept in the refrigerator in a sealed container and enjoyed within the next couple days.
PIN THIS FOR LATER:
The post Crowd-Pleasing Crack Corn Dip appeared first on Slice of Jess.