Cheddar corn dip is a great make ahead dip for tailgating or any time really.
Chips and dip are one of my favorite snacks. I have a few hot dip recipes on the blog already but I haven’t posted a cold chip dip yet. When it comes to cold dip I normally stick with the French Onion dip from the dairy case.
When our fabulous leader Sarah from Fantastical Sharing of Recipes announced that that fifth Mondays were going to be themed reveals and that it didn’t matter what Secret Recipe Club group you were in I was curious. When she said the first theme was tailgating I knew I had to sign up.
I am a huge college football fan. On Saturdays during the fall you will find me parked in front of the TV with snacks and soda in hand cheering on my Auburn Tigers.
How fortuitous that Lauren from Sew You Think You Can Cook is an Auburn graduate. She had some great looking recipes but I decided on her Corn and Cheddar Dip. Her Spanish chorizo croquetas or sausage pinwheels would be good game day eats, too.
The dip is seriously easy to put together and tastes best after it has chilled awhile so it is perfect for making ahead of time which leaves more time for other things.
I did change a few things from Lauren’s original recipe. I’m not a fan of green onions so I used a mix of dried chives and onion flakes because I was afraid that fresh onion might be too much for the dip. To make sure there was enough moisture to rehydrate the onions I increased the mayonnaise and sour cream a bit.
10 minPrep Time
10 minTotal Time
- 15 ounce can whole kernel corn with poblano peppers, drained
- 1 1/2 cups shredded sharp cheddar cheese
- 1 Tablespoon dried chives
- 1 Tablespoon dried onion flakes
- 3 Tablespoons mayonnaise
- 3 Tablespoons sour cream
- 1 to 1 1/4 teaspoon or more hot sauce, I used a chipotle flavored
- 1/4 teaspoon salt
- Place the corn, cheese, chives, and onion in a large lidded bowl
- In a small bowl whisk together the mayonnaise, sour cream, hot sauce, and salt
- Pour over the corn and cheese
- Stir gently until well mixed
- Cover and refrigerate for at least an hour, several hours is even better
- Serve with corn or tortilla chips
This post may be linked to these fabulous blogs as well as Weekend Potluck