This recipe is an adaptation of Robert’s Corn Dip, by the Gooseberry Patch Founders in an article I read in the publication, “Where Women Cook” in the Dec/Jan/Feb 2012 issue.
I changed this recipe to suit my tastes, then determined it needed a little more tweaking. It is meant to be a cold dip, but I did not care for it that way. I made a few adjustments and baked it and it turned out very well. You will find in following me that I have difficulty measuring and following recipes…lol. So I’m really working hard to bring you measurements.
Cheesy Corn Dip
3 (11-oz.) cans sweet corn & diced peppers.
1 (4-oz.) can chopped green chiles
1 (4-oz.) can chopped jalapenos, drained
1/4 cup green onion
1 cup mayonnaise
1 cup sour cream
1 tsp pepper
1 tsp garlic powder (can be omitted)
1 tsp garlic salt
1 (16-oz.) pkg. shredded sharp cheddar cheese (or cheese of your choice)
1 cup white queso cheese sauce
scoop style corn chips
For the cold dip, Mix all ingredients except corn chips together and refrigerate. Serve with corn chips.
For the dip I made, mix all ingredients except corn chips, then add some of the shredded cheese on top… bake at 325 degrees until bubbly and cheese is lightly browned. Let cool somewhat and serve with corn chips. It’s yummy!
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