Friday, August 28, 2015

Roasted Corn Crack Dip...

This dip is absolutelyamazing.....It gets devoured in no time! It's so good, its hard to stop eating it!
I had seen several recipes for Crack dip abd had even tasted it before. BUT...I enhanced and added some ingredients...the dip is amazing and it turned out better than I imagined!
Roasted Corn Crack Dip
 Author: The CattleQueen Cooks

Note: I make a large batch because it disappears so quickly!


  • 2 cups of yellow corn, I used frozen
  • 3 cups of Sour Cream
  • 1 cup of Mayonnaise
  • 6 green onions
  • 1/2 cup of chopped green &/or red peppers, raw
  • 1 can (7 ounces) of green chili's, drained
  • 1/2 cup heaping of jalapenos, (jarred), chopped
  • 2- 8 ounce cream cheese packages, softened
  • 4 cups of shredded Mexican cheese blend
  • 1/2 cup of fresh chopped Cilantro
  • 1-2 tablespoons of butter fro sauteing
  • Garlic Pepper seasoning , to taste (Check out Our Special blend here)

  1. In a frying pan saute the trimmed green onions in a small amount of butter, cook hot and fast, they cook quickly, set aside to cool, then cut into small pieces
  2. Saute the red/green peppers in the same pan. let cool, set aside with the green onions
  3. Saute the Corn in the remaining amount of butter with the garlic pepper for seasoning. Set aside and let cool, then add to the other sauteed veggies
  4. In a large bowl, blend the cream cheese, sour cream and mayo together, you may use a mixer to blend
  5. Fold in the shredded cheese to the cream cheese mixture, blends well
  6. Next, add in the sauteed veggies, green chili's and jalapenos & cilantro. Blend well.
  7. Let the dip meld the flavors for an hour or two before serving.
Serve the dip cold,  with toasted sourdough bread or tortilla chips. This could be use as a sandwich spread or canapes also. Guaranteed to make you guests happy!

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