Party Dip Recipe: Mexican Corn Dip Appetizer #SundaySupper

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.

mexican-dip 3

 

It’s football season – hooray! I love football season and often get together with family and friends for a game.  I’ve never officially tailgated but I do have a selection of fun dip recipes to choose from to take to holiday or family gatherings that are great for tailgating, too.  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.

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.

Just one tip – you MUST use Best Foods or Hellman’s mayonnaise in this dip.  Trust me on this.  I made the dip today to get a better photo and forgot about the mayo brand. I used Trader Joe’s mayo and the dip was a flop. It was still good, but it wasn’t the same at all.

 

 

Mexican Corn Dip
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 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 Best Foods or Hellmans mayonnaise
  • 1 small can sliced black olives
  • 1 small jar chopped pimentos
Instructions
  1. Drain all liquids.
  2. Mix all ingredients together in a bowl.
  3. Place mixture in to an oven safe casserole dish.
  4. Bake at 375 degree for 45 minutes to 1 hour or until golden brown and bubble.
  5. Serve with tortilla chips, crackers, or Fritos.

 

Don’t forget to check out  what the rest of the Sunday Supper crew is serving up for their tailgating this week!

Sunday Supper Movement

Warm Ups (Appetizers):

Game Time (Main Dishes and Sides):

Overtime (Drinks and Desserts):

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Comments

  1. says

    Would you believe that Mexicorn was one of my favorite sides when I was a kid. I couldn’t eat it enough and now I see it is in this dip – oh my!!!

  2. says

    I love Mexican style dips, especially when there’s corn involved. But what if I don’t like mayo, like can’t stand the stuff & refuse to use it in anything (lol)…do you think subbing in Greek yogurt would totally change it?

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