I got this recipe from one of my good friend Tammy’s cousin Melissa! She brought it to Tammy’s party once and I quickly found myself planted right in front of it, not able to move until I was good and full! She told me it was called “Crack Dip” so I googled that and found this. Ya’ll; it is like crack (not that I would know, lol). Gary renamed it Danja’ Dip because it’s so dangerously good! ?(cue Mystical’s “Danger” chorus). ??
Serving Size: 4-6
2 Cans of Mexicorn (11 oz)
1 Can of Green Chiles (4.5 oz)
2/3 c of Chopped Jalapeños (found in jar or can)
1 c of Real Mayonnaise
1 c of Sour Cream
1 pkg of Mexican Blend Shredded Cheese (8 oz)
3 Bunches of Green Onions (green tops only; chopped)
Tortilla Chips for Serving (Tostitos Scoops are my fave)
Directions: 1. Combine all ingredients (minus the chips, of course ?) blending well and refrigerate! ((That’s it! ))
*Tips:
- My secret ingredient: add in some Taco Sauce (found in the jars in the Mexican/taco section of the store) for extra flavor! I usually add about 1/4 -1/2 cup.
- Make at least a day ahead of time (I’ve even made it 1 week ahead of time before). The flavors really gel and bring out the best in each other.
- ⚖Low-fat version: Sub out Light Sour cream; you literally can’t taste the difference! I’ve never tried light Mayo, but it wouldn’t hurt to try!
- Wal-Mart usually sells Green Onions that are pre-chopped and packaged. (1 package is the perfect amount for this recipe to sub for the 3 bunches). I find them in the produce section.