Around here, the air is getting crisp and we are well on our way into football season. We love to host get-togethers for the games and I’m always looking for a good dip recipe (I may be a dip-aholic). One of our favorites is Jalapeno Corn Dip.
It’s cool and creamy and spicy and perfect. Whenever I make it, it is always completely gobbled up in no time. Plus, it is super quick and easy to whip up before heading to a tailgate party.
Obviously, the dip contains jalapenos and corn. Those flavors are then combined with green onions, cheese, mayonnaise, and Greek yogurt (I prefer to use FAGE) to make the most mouth watering appetizer when paired with tortilla chips. Or corn chips, crackers, veggies, etc.
This recipe for Jalapeno Corn Dip is also gluten free and vegetarian, so it is very group friendly. Bonus! And you can tweak the amount of jalapenos used to either turn up or down the spiciness factor.
Jalapeno Corn Dip from Elizabeth Joan Designs
2 11oz. cans of fiesta corn, drained (contains red and green peppers)
1-2 4oz. cans of diced jalapenos, drained
1 bunch of green onions, diced
8 oz. shredded Colby Jack cheese
1 C mayonnaise
1 C Greek yogurt
Combine all ingredients in a bowl and mix together thoroughly. Refrigerate covered for at least one hour.
We would love to know if you try out this amazing Jalapeno Corn Dip! Let us know what you think!
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