Delicious Corn Dip with Candied Jalapeno Relish
A sweet heat cheese and corn dip everyone who tries it raves about!
Ingredients
- 1 Bundle Fresh Green Onions, Chopped
- 1 Can 4-6 ounce can of chopped hatch peppers, drained
- 1 Pkg Shredded mild cheddar cheese, 16 oz package
- 2 Can 15 oz can Mexicorn (also sold as Southwest blend), drained
- 8 Ounces Sour Cream
- 8 Ounces Mayonnaise (do not use miracle whip…not the same)
- 1/3 Cup Dad’s Gourmet Foods Candied Jalapeno Relish
- 1 Tsp Spanish Sweet Paprika, or chili powder
- 1 Tsp Garlic Powder
- 1 Tbsp Minced garlic
Instructions
- In a large mixing bow, add the can of drained Mexicorn, hatch peppers, candied jalapeno relish, and chopped green onion, garlic powder and minced garlic.
- Add the sour cream and mayonnaise and mix well.
- Stir in the package of shredded mild cheddar cheese and mix well. If a bit too dry to your preference, add a heaping teaspoon of sour cream and same of mayonnaise.
- Sprinkle either the sweet paprika or chili powder as a top dressing before serving. Hint: If you have time, place in refrigerator for 1-2 hours to chill. I’ve found the flavors have time to marinate together to make it a bit better like many foods do. But don’t worry if you serve immediately after making..it will be enjoyed by all who partake!
- Serve with your favorite tortilla chips or Fritos Scoops and enjoy every bite! But hurry, it won’t last long once everyone tries it.