Ingredients8 h 20 m servings 117 cals
- Stir the yellow and white corn, Mexican-style corn, sour cream, mayonnaise, green onion, green chiles, adobo seasoning, seasoned salt, chili powder, and minced garlic together in a bowl. Add the Mexican cheese blend, and stir until evenly mixed. Cover with plastic wrap. Refrigerate overnight before serving.
Per Serving: 117 calories; 9 g fat; 7.1 g carbohydrates; 3.4 g protein; 15 mg cholesterol; 293 mg sodium. Full nutrition
ReviewsRead all reviews 11
This was a great dip, but I gave it four stars because I didn't like it as-is. After making the recipe the flavor wasn't quite right for me so I added about 12 oz of cream cheese and that made i...
This is yummy! My girlfriend, Brandy, taught me how to make this and she calls it "Crack Dip". Instead of sour cream, you can sub in cream cheese and taco seasoning can be subbed for the adobo s...
I've made this twice now, on successive days for bbq's over the Memorial Day weekend. People can't get enough of it! I took some of babygirl77's tips and added a few more tweaks: -No mayo -Tw...
I made this for Memorial Day weekend and it turned out great! I added 2 cans of green chilis, but kept the rest the same. I think it was great like that! The only way I'd add cream cheese wou...
Luved this.hoping that the BAMA VS. lsu party loves it as much as I do.if not that means more for me
This was excellent with dinner. Then the next night I was craving a "chips and dip" snack. Fat free tortilla chips and this dip were almost a guilt free afternoon snack.
This dip is amazing. At first I went light on the spices just because it seemed like a lot, but after a quick taste, I added the rest. It made a huge difference. My son said this was the best di...
I taught a group of K - 4th graders to make this. The process was great for kids to do - lots of components to it so a lot of action for them. Although in my opinion, it didn't look all that a...