It’s a fiesta in your mouth! This cold Southwest Corn Dip is perfect for parties or as a snack while watching movies and games on tv. During the summer, this is a great snack to take to the beach or out on a boat.
Scrape-the-Bowl Good
This recipe is crowd favorite yet is such an easy dip to whip up. It’s made with southwest canned corn (which includes poblano and red peppers), taco seasoning, cheddar cheese, green onions and a blend of cream cheese, sour cream and a touch of mayo to thin it out.
It’s a chilled, cold dip so it travels well on ice, perfect for taking to parties, out on the boat or to enjoy outside by the pool, or on a picnic.
Ready to eat in 5 minutes!
Seriously. Chop the green onions then toss everything in a bowl and stir. Just add corn chips and you’re in business!
I serve this in a dip bowl topped with green onions as a garnish and then place that bowl on a large plate. It’s like an instant chips and dip plate without having to store a big platter thing.
Storing and Transporting
Transporting – Now, this is a great little dip to take to a party. So if this becomes your go-to dish for bringing to parties—telling ya’ it’s so easy and everyone loves it! Then, if that’s the case, you may want to invest in a chips and dip serving tray with a lid to go.
Shop chips and dip trays with lids on Amazon.
Storing – This dip stores well in the fridge for several days. It’s best served within a few hours of making it, but if you want to make it ahead, just keep it cold in the fridge then give it a few stirs to freshen it up before serving.
Love Dips?
Check out my other dip recipes while you’re here!
This quick and easy recipe for cold Southwest Corn Dip was featured on The Country Cook and Menu Plan Monday!
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