Recipe by Jodi
"Serve this spicy dip with tortilla chips, fresh vegetables, or both! This recipe makes enough for a large party."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (8 ounce) container
2 (11 ounce) cans
green onions, chopped
jalapeno peppers, seeded and minced
1 (7 ounce) can
diced green chiles
1 1/4 cups
shredded Cheddar cheese
I crave this dip all the time now. Some things I've learned about making it-
Drain, drain, drain anything that is liquidly (especially the corn). The first time I made this I dumped everything in a bowl, and it was kinda runny. But the 2nd time I made it I drained the corn and it made such a huge difference.
Also, when dealing with the spicey aspects of the dip, I used 8oz of chilies instead 7, I put the peppers and the green onions together in a food processor and spooned in the "perfect" amount-- I added more onions and peppers to the food processor than recommended so that way I wasn't limited, nor was I adding too much. I've made this twice and everyone loves it and I plan to make it many many more times!
Big party, this and the tortilla wraps were the only things left over.
I made this dip for a baby shower and the ladies ate it up! The bowl was empty!
We also served it at a Bar-B-Que and it was a huge hit! Serve with Frito Scoopables!
I did not use all three peppers, I only put one fresh pepper in the dip.
Whenever I make this, I eat and eat until I can't chew any more. It's hard to stop. Definitely refrigerate this overnight because that's when the magic happens and the flavors blend together and the peppers heat everything up. I like it a little hotter so I don't remove the seeds from the jalepenos and I also add 3 habaneros and their seeds. Three of each seems to be the best for most people I've made this for. When it's just for me, I add 5 habaneros and it's not inferno-hot, but just enough to make your mouth tingle for a while. This makes about 7 cups of dip and you'll need two 15oz bags of Fritos Scoops to go with it. Super easy, super fast, super yummy!
This was a great recipe! I wasn't sure how corn would taste in a sour cream dip, but it was yummy! I didn't have that many people, so I actually halved the recipe and it was perfect to serve to about 4 people. Thanks!
I thought this dip was very good, but was not happy with the eye appeal, so i added a jar of chopped pimentos and it gave it a better look. It was a big hit.
This dip was new and interesting. I served it with tortilla chips and crackers. Because it was different my guests were a little hesitant, but after trying it they kept going back for more. Because of the spiciness I wouldn't recommend it for children. But it is a nice change from salsa.
I leave out the green onions and green chilies and just add an entire can of diced jalepenos (with some of the juice) and add extra Monteray Jack cheese and then the KEY to this dish is to bake it in the oven until bubbly and eat with tortilla chips! TRUST ME it's a million times better served hot.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Corn Dip
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: 76
Homemade pancakes are so easy to make, and nothing tastes better.
Try one of our dozens of ways to make delicious fresh guacamole.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Corn, sweet onions, and jalapenos combine into a spicy summer salad.
This simple dip features all your favorite taco toppings in delicious dip form.
See how to make a spicy no-bake dip with a delicious secret ingredient.