If you take this Creamy Corn Dip to your next party or potluck,
take recipe cards with you because you will be asked for the recipe!
Today is the big reveal day for Freaky Friday Spring Addition! If you aren't familiar with Freaky Friday, it's a group of great bloggers and everyone is secretly assigned to another blog, and we then pick a recipe from that blog that we want to make and share! Talk about a fun way to get to know another blog! Please take a minute to check out this great group and see what they made today!
For the Spring Edition, I was so lucky to get Candi from The Devilish Dish. Candi has been blogging since 2011 when she retired and wanted to share "Wicked good recipes". Believe me, she has LOTS of them! The hard part of Freaky Friday is deciding which recipes to try. I had narrowed my choices down to about 5, and when we had a family dinner to go to, I decided to try the Creamy Corn Dip for an appetizer. Oh my gosh.... It was such a hit! Everyone loved it!
I knew then that this was the recipe I had to share for Freaky Friday, so I made it again for Easter so we could share it as an appetizer. A huge hit again! The only change I made to Candi's recipe was adding a little salt and pepper. If you wanted, I think adding some bacon would be so over the top. Or twist it with a Mexican flair, and add some chili powder and cumin. You absolutely can not go wrong with this dip.
I have several other recipes on The Devilish Dish that I am looking forward to trying. Her Chimayo Salsa sounds so good, I can't believe I haven't made it yet. And her Parmesan Wings... You have to check out her secret ingredient! And, don't forget the sweets! Some Baked Cherry Vanilla Bean Donuts would be so delicious!
Check out all the great blogs participating in Freaky Friday Spring Addition!
Creamy Corn Dip
1 cup sour cream 1 cup mayonnaise 2 - 11 ounce cans Mexican-style corn, drained
1 - 4 ounce can diced green chiles, drained 3 jalapeno peppers, seeded and minced
4 green onions, chopped 1 1/4 cups shredded Cheddar cheese 1/2 tsp salt 1/8 tsp black pepper
Once corn and chiles are well drained, combine all ingredients in medium bowl. Mix until completely combined.
Cover and refrigerate overnight. Garnish with additional green onions, if desired.
Source: Devilish Dish
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