Why hello there everyone! I hope you are all having a wonderful September so far. One of the best things about the Fall is that start of another football season. But I’ll be the first to admit I’m not one of those die-hard, eyes-glued, I-know-every-player-stat type of fan. I usually follow one team, and one team only (ok, mayyybe two). But that is besides the point. The point here is that with NFL football comes a lot of food. Whether it’s tailgating at the game, sitting at a bar, or having a good old Sunday Funday with some friends.
Therefore I decided to write a mini series of posts dedicated to my favorite type of football related food. Forget the meat-on-a-stick (er, in a bun), this one is all about the dip. I love dips, or anything else of the matter. If a chip goes is it, I’m eatin’ it.
So tonight I’ve decided to share a delicious CORN DIP recipe with you. And I would know, because I just made this for the Patriots game last Thursday night. Although my new version is a little healthy (you would never know!). The best part, it takes all of 5-10 minutes to make and will be enough to feed about 6-8+ people. WIN.
And yeah, I said it. I’m mostly in it for the food.
What You Will Need:
2 cups of Greek Yogurt (you could also use sour cream)
3/4 cup of Mayonnaise
1 large jalepeno pepper, diced (or you could always buy a jar with pre-sliced jalepenos)
1 can of sweet corn (drained)
1 can of Mexicorn (or a southwest version, drained)
1 4.5 oz can of green chile peppers (drained)
5-6 peppadews, diced (the little sweet and spicy red peppers in the olive bar section)
1-3/4 cups (or one 7 oz bag) of cheddar cheese
1-2 tablespoons diced cilantro
And of course, chips (tortilla or Frito scoops are best!)
- (and only 1.) because it’s really hard to mess this up. Mix all of the ingredients together in a bowl, except the chips. *You can also add some hot sauce to taste if you want it extra spicy.