Corn Crack Dip Recipe Printable Recipe Card
A creamy, cheesy cold corn dip made with corn, cream cheese, sour cream, pickled jalapeños, shredded cheese, green onions, and red bell pepper.
Ingredients
- 12 oz. can kernel corn, drained
- 4 oz. cream cheese, softened
- 1/4 cup pickled jalapenos, finely chopped
- 3/4 cup Mexican blend shredded cheese
- 1/2 cup sour cream
- 1/2 cup green onions, chopped
- 1/4 cup red pepper, chopped
Instructions
- Add all ingredients to large bowl.
- Mix well.
- Cover with plastic wrap and refrigerate until ready to serve.
- Serve with chips.
Notes
Serving Notes:
Serve chilled with tortilla chips, corn chips, crackers, or fresh vegetables. For the best flavor, refrigerate the dip for at least 30 minutes before serving. Storage Notes:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving again. Do not leave the dip at room temperature for more than 2 hours.
Serve chilled with tortilla chips, corn chips, crackers, or fresh vegetables. For the best flavor, refrigerate the dip for at least 30 minutes before serving. Storage Notes:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving again. Do not leave the dip at room temperature for more than 2 hours.