Crack Dip Recipe
Ingredients
- 2 (11 oz) cans Mexicorn, drained
- 1 cup real mayonnaise
- 1 cup real sour cream
- Tops of 3 bunches of green onions, sliced
- 1 (4.5 ounce) can green chilies, diced
- 1/3 cup of jalapenos (the jar kind), chopped
- 8 oz package of Shredded Mexican Blend cheese
- Tortilla chips for serving
Directions
- Combine all of the dip contents together and place in the fridge.
- I suggest making it 12 hours ahead, or even the day before.
- The flavors just keep getting better and better!
- Serve with tortilla chips!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 8 servings | |
| Calories 371 | |
| Calories from Fat 332 | 89% |
| Total Fat 37.45g | 47% |
| Saturated Fat 11.92g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 344mg | 14% |
| Potassium 103mg | 3% |
| Total Carbs 2.39g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 2.09g | 1% |
| Protein 7.5g | 12% |
