Addictive Corn Dip Recipes

ADDICTIVE CORN DIP

Addictive Corn Dip image

This is a very addictive dip...you'll keep wanting to go back for more...one of my families favorite dips...I don't add Cilantro as I detest the stuff...lol! Be my guest and add it if you wish...Enjoy!

Provided by Cassie *

Categories Dips

Time 5m

Number Of Ingredients 11

Ingredients

3 - 11 oz cans, mexican corn - drained
2 c ( 16 ounces ) sour cream
1 c mayonnaise
4 green onions, chopped
2 c shredded cheddar cheese - or mexican blend
1/2 c chopped cilantro - optional - i don't use
1 tsp lime juice
1 1/2 tsp cumin or to taste
1/2 tsp salt or more to taste
1/4 tsp cayenne pepper or more to taste
tortilla chips for dipping

Steps:

1. In a large bowl, mix all ingredients. Stir to blend in seasonings, then refrigerate until chilled before serving. Note: I have also added chopped fine Jalapeno's and chopped black olives...both are also great in this dip... Easy & delicious!

ADDICTIVE CORN DIP

Addictive Corn Dip image

Great flavor and so easy to make. It's best to let it sit in the fridge overnight. The cayenne definitely adds some spice, so use sparingly if you wish.

Provided by gypsysoul

Categories < 15 Mins

Time 10m

Yield 10-12 serving(s)

Number Of Ingredients 10

Ingredients

2 (11 ounce) cans mexicorn
16 ounces sour cream
1 cup mayonnaise
1/2-1 bunch cilantro
3 -4 green onions
2 cups four-cheese Mexican blend cheese, shredded
1 teaspoon cumin
1 teaspoon cayenne pepper
1 lime
2 (12 ounce) bags tortilla chips

Steps:

Mix together the corn, sour cream, and mayonnaise.
Slice the lime in half and squeeze the juice from one half over corn mixture; mix well.
Chop the cilantro and green onions. Add to the corn mixture.
Blend in the cumin and cayenne pepper.
Mix in shredded cheese.
Refrigerate overnight. Serve with tortilla chips.

Nutrition Facts : Calories 639.5, Fat 40.2, SaturatedFat 13.5, Cholesterol 58.7, Sodium 985, Carbohydrate 61.8, Fiber 3.7, Sugar 5.3, Protein 13.4

ADDICTIVE CHEESY CORN DIP

Addictive Cheesy Corn Dip image

PREP TIME INCLUDES CHILLING Got this from MIL, who got it from the neighbor, who got it from a lady at church and so on. I have eaten it cold with frito scoops, put on potatoes warm, put in the middle of quesidillas. Everyone LOVES this dip. Originaly this uses regular mayo and sour cream and regular cheese, I tried to make this a little healthier because I eat a lot of this. Also, black beans were not included with the recipe.

Provided by FeedMePlz

Categories Cheese

Time 1h

Yield 16 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup tofutti sour cream
1/2 cup vegan mayonnaise
1/2 cup salsa, any kind you like
1/4 teaspoon garlic powder
1/4 cup green onion, diced (optional)
1 (15 ounce) can black beans
1 (15 ounce) can corn
2 cups Veggie Shreds cheese (I actually use Rice Shreds)
salt and pepper

Steps:

Rinse and drain corn and beans. Leave them in the strainer for now.
In a LARGE bowl mix together everything else.
Chill for an hour or more.
I cannot tell ou how long this will keep in the fridge, it is usally eaten well before it goes bad. We have snacked on it for about 3 days.

Nutrition Facts : Calories 63.6, Fat 1.1, SaturatedFat 0.2, Cholesterol 0.8, Sodium 68.8, Carbohydrate 12.3, Fiber 2.5, Sugar 1.3, Protein 2.7

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