Name: brenda gantt corn dip recipe
Prep time: 20 min
Total time: 2 h 20 min
Ingredients: 2 cans (15 oz each) corn with peppers (or regular corn + 2 tbsp finely chopped bell pepper); One can (4 oz) chopped green chiles, drained; 3 green onions, thinly sliced (use both white and green parts); 1 medium bell pepper, finely chopped (any color works); 4 jalapeño peppers, seeded and finely chopped (use less for milder flavor); 2 cups sharp cheddar cheese, freshly shredded; One cup real mayonnaise (not salad dressing or Miracle Whip); One cup sour cream (or plain Greek yogurt for a lighter version)

Description

This brenda gantt corn dip recipe is easy to make at home, smooth and creamy, and full of bold flavor, combining sweet corn with spicy peppers, plus cream and cheese for a quick appetizer that feels homemade and satisfying.

Ingredients

Scale

2 cans (15 oz each) corn with peppers (or regular corn + 2 tbsp finely chopped bell pepper)
One can (4 oz) chopped green chiles, drained
3 green onions, thinly sliced (use both white and green parts)
1 medium bell pepper, finely chopped (any color works)
4 jalapeño peppers, seeded and finely chopped (use less for milder flavor)
2 cups sharp cheddar cheese, freshly shredded
One cup real mayonnaise (not salad dressing or Miracle Whip)
One cup sour cream (or plain Greek yogurt for a lighter version)

Instructions

Grab the two cans of corn with peppers and the one can of green chiles, then open them. Tip the contents into a colander and let the liquid drain away. After they drain, move everything into your large mixing bowl.
Rinse all your fresh vegetables first. Slice the three green onions into very thin rounds, and include both the white and green parts.
Then cut the bell pepper into very small pieces, so each bite has a bit of crunch.
Next, get the jalapeños ready. Remove the stems, then cut each jalapeño lengthwise from top to bottom.
Scoop out the seeds and the white ribs with a spoon to make the dip much less spicy.
After that, chop the jalapeño flesh into very tiny pieces.
Use a box grater to shred a block of sharp cheddar cheese until you measure two full cups. Freshly shredded cheese helps the dip turn smoother and creamier.Put the chopped green onions, bell pepper, jalapeños, and shredded cheese into the big bowl with the corn and chiles. Add the one cup of real mayonnaise and the one cup of sour cream.
Stir with a large spoon. Keep folding and stirring until the ingredients mix evenly. The creamy coating should cover the vegetables and cheese.
Seal the bowl with plastic wrap, or transfer the dip to a container with a lid. Refrigerate it for at least two hours. Chilling lets the flavors blend together, and it will taste much better after it chills.
Right before eating, stir the dip again. Spoon it into a nice serving bowl, then serve it cold with sturdy corn chips or tortilla chips.

Prep Time: 20 minutes

Nutrition

Calories: 260kcal
Sugar: 2g
Sodium: 410mg
Fat: 22g
Saturated Fat: 8g
Carbohydrates: 9g
Fiber: 1g
Protein: 6g
Cholesterol: 350mg