The Easiest, Most Addictive Party Dip You’ll Ever Make!
Every so often, a recipe comes along that is so simple, so fast, and so unbelievably delicious that it instantly becomes a permanent part of your repertoire. This is that recipe. A huge thank you to my friends Susan Brown and Paula Brackett for passing along this gem that my family now requests constantly! What makes it a total winner? 1) You can literally assemble it in under 5 minutes. 2) It’s bursting with fresh, vibrant flavor. 3) It’s hearty and satisfying—so much more than your average dip. It’s the perfect, stress-free appetizer for game days, potlucks, or any last-minute get-together!
Ingredients
• 2 11-ounce / 312 g cans Mexicorn, drained well
• 1 cup / 240 g sour cream
• 1 cup / 220 g mayonnaise
• 1 bunch green onions, thinly sliced
• 3-4 tablespoons chopped pickled jalapeños
• 1 pound / 450 g shredded Cheddar-Jack cheese blend
• Garlic salt, to taste
• Corn chips or tortilla chips, for serving
Instructions
1. In a medium mixing bowl, combine the drained Mexicorn, sour cream, mayonnaise, sliced green onions, chopped jalapeños, and shredded cheese.
2. Stir with a spatula until all are evenly incorporated.
3. Season with garlic salt to taste and give it one final mix.
4. Cover and chill for at least 30 minutes before serving to allow the flavors to meld together.
5. Serve with a generous bowl of corn or tortilla chips on the side.
Nutritional Information
• Estimated for a 1/4 cup serving.
• Calories: 160 kcal
• Fat: 14g
• Carbohydrates: 4g
• Protein: 5g
• Sodium: 380mg
Pro Tips
• for the Perfect Dip
• For the best flavor, make this dip a few hours or even a day in advance. The extra time in the fridge allows all the to meld together beautifully.
• To serve this dip warm, transfer it to a small baking dish and bake at 350°F / 175°C for 15-20 minutes, or until hot and bubbly.
• If you can’t find Mexicorn, substitute with two cans of regular sweet corn (drained) and add 1/2 cup of finely diced red bell pepper for color and crunch.
• Easily adjust the spice level. For a milder dip, use canned diced green chiles. For an extra kick, add a pinch of cayenne pepper or a dash of your favorite hot sauce.
FAQ
Q: Can I make this corn dip vegan
A: Yes, you can easily make this dip vegan! Substitute the sour cream and mayonnaise with your favorite plant-based sour cream and vegan mayo. For the cheese, use a shredded dairy-free cheddar or Mexican blend alternative.
Q: How can I make a lighter vegetarian version of this dip
A: For a lighter option, substitute the sour cream and mayonnaise with plain Greek yogurt. You can also use light sour cream, light mayonnaise, and a reduced-fat cheese blend to lower the overall fat and calorie content.
Q: How long does this vegetarian corn dip last in the fridge
A: Stored in an airtight container, this dip will stay fresh in the refrigerator for up to 3-4 days. The flavors actually meld and get even better the next day, making it a great make-ahead appetizer.
Q: Can I add more protein to this meatless dip
A: Absolutely! To boost the protein content and make it even heartier, consider stirring in one can of drained and rinsed black beans. This adds plant-based protein and fiber, making the dip more of a complete snack.
