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All over this one.I am a sucker for a good dip
Quote from: smokeasaurus on January 24, 2017, 11:02:20 AMAll over this one.I am a sucker for a good dip X2! Bookmarked!
Yum! The ingredient combo is great Gene!!!But - I will have to call it something else...to many plumbers in my family ......
Why is this called Crack Dip? Because nobody can stop eating it!I saw a version of this a few years back but it seemed too simple and just didn't sound like it would be very good. While looking for something different to bring to this past Sunday's football gathering, Mrs H told me to try this Crack Dip out. It was a big hit and went faster than anything! It is simple, easy and fabulous! I urge you to give this one a try..... it will become one of your favorites! Crack Dip2 cans of Mexicorn, drained1 sm. can green chilies, diced1 C real Mayo1 C real Sour Cream8oz Mexican cheese blend, shredded1/ 3 C jarred jalapenos, chopped *3 bunches green onions, tops only, slicedIn a large bowl add all ingredients, mix well. Refrigerate 12 hours or overnight. Serve with tortilla chips.* For a bolder taste more jalapenos can be added, but it is peppy with just 1/3C.Enjoy!
