Corn Dip




With it being such a long winter and the whisper of spring (or in our case,  the rain drops),  I just can’t get enough spring vegetables and summer party food. This recipe is so simple with a bit of heat or a kick of heat depending on how much you want!  This will be making the rotation on my party menu!




8 oz. sour cream (can use low fat)
1 1/2 shredded cheese , I used Monterey Jack and cheddar
2 cans whole kernel corn (can use frozen, thawed)
7 oz. can diced green chilies, drained
Jalapeño slices (the ones in the jar)
Tony C’s seasoning ( this is sold in most grocery stores, or it can be left out)
Root Cellar Preserve sweet and spicy pickles (these our our favorite pickles.  I found them at Stonewall Kitchen). You can also order them on line or can be left out…just add more jalapeño slices!  I liked the addition of the pickles. It gave it not only heat, but some sweetness as well!

Add all ingredients into a bowl, Stir,  cover and refrigerate.
Serve with scoop chips




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