A good party dip recipe that is quick and easy is nice to have in your cooking repertoire. Mexican Corn Dip is one of the best party dips I’ve ever eaten or made. This party dip recipe is easy to make, as you will see in the video, and I’ve had total strangers ask for the recipe. In fact, this party dip is so popular in our group of friends that I usually have to coordinate with other friends as to who is bringing it to parties or pot lucks!
I like to have a selection of interesting party dip recipes to choose from to take to holiday or family gatherings. If I’m in a healthy mood I might choose a roasted eggplant dip. Or I might make a simple veggie dip with some sour cream and a homemade onion soup mix. Sometimes, though, you just want a party dip that will wow the crowd and Mexican Corn Dip is that recipe for me.
Mexican Corn Dip is a party dip recipe that I stole from my very good friend, Kim. Every single time I have been at a party where this party dip is served, people have asked for the recipe. The ingredients are not necessarily what you’d expect, but I would suggest you at least double the recipe because it will disappear quickly.
The really nice part about this party dip recipe is that it is very flexible. You can use fresh or canned jalapenos. If you want the party dip on the spicier side, use fresh and keep the seeds and membranes in. I’ve used all different kinds of cheeses in the party dip just depending what I have on hand or want to use up. You can buy pimentos or chop up roasted red peppers. If you don’t like olives, take them out. It’s up to you! But I recommend following this party dip recipe as written the first time so you get the full flavorful experience at least once.
Want to see how to make my favorite party dip? Here you go! My very first vlog! You can find the printable recipe below.
- 1 11 oz can of Mexicorn (Green Giant brand)
- 2 oz of chopped jalapeno peppers
- 1 cup shredded Monterrey Jack cheese
- ½ cup shredded Parmesan cheese
- 1 cup mayonnaise
- 1 small can sliced black olives
- 1 small jar chopped pimentos
- Drain all liquids.
- Mix all ingredients together in a bowl.
- Place mixture in to an oven safe casserole dish.
- Bake at 375 degree for 45 minutes to 1 hour or until golden brown and bubble.
- Serve with tortilla chips, crackers, or Fritos.
What’s your favorite dip, appetizer or potluck dish?
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[...] Mexican Corn Dip will be gone in no time flat and can be adjusted for heat preference. [...]