Corny Cheese Dip
Even though the Cowboys aren’t heading for the Super Bowl this year (we were so close!) I’m still in full-on game prep mode. There is just something about making a bunch of snacks to graze on, turning on a good game, and relaxing with a margarita that can’t be beat.
And this dip definitely adds to the ambiance of awesomeness. My family discovered this recipe years ago and we have been loving it ever since. When we go to our friends’ home for Thanksgiving this is the requested dish. I made a few modifications and now I’m ready to share it. You’re welcome! And while I’m sharing this beloved recipe, let me give you my number one cooking secret: Greek yogurt. I try to put that stuff in everything. I figure since it has protein and is healthy it makes whatever I put it in healthy (that is some sound logic) annnnd its delicious. Plain. With berries. With honey. With chicken tacos. On scrambled eggs. In a cake. Can’t stop – won’t stop.
So combine the amazingness of Greek yogurt with the salty, cheesyness of this dip and you will officially be the most popular dip-bringer at any party. Ever. And that, friend, is a guarantee. I mean, unless they bring something with bacon because how do you beat bacon? You just don’t. But if that is the case then you will be a close second.
Here are the main things to do for this dip: 1.) drain the corn and the green chiles really, really well. I pour the veggies into a colander, rinse ’em with water (trust me you won’t need the extra salt), and then let them sit for about an hour because you really want all the moisture outta there. It kinda definitely for sure ruins the consistency of the dip. You don’t have to let them sit for an hour, but I find this is a good excuse to chill out and watch some Netflix. Or take a nap.
Other than that this recipe is as easy as opening some cans, shredding some cheese (in the big shreds, not finely shredded), and stirring stuff together. The only other thing you have to do (or you will get in some serious trouble) is serve the dip with corn chips. The scoops are the best (obvi). Do NOT serve it with anything else. We will all judge you. Just kidding. Kind of.
- 2 cans of yellow corn
- 1 can of fire roasted green chiles
- 2 c. shredded colby jack cheese
- 1 c. Greek yogurt
- 1/2 c. mayonnaise
- 1 bag of corn chips
- Open the cans of veggies, pour into a colander. Rinse with water and allow to drain until dry (at least 15 minutes but up to an hour is best). Pat dry with paper towels.
- While veggies are draining, shred the cheese. Once veggies are ready combine veggies, cheese, Greek yogurt, and mayo in a bowl. Stir to combine. Serve with corn chips.
- Dip will keep in fridge several days and tastes better if it has at least 2 hrs. to a day to sit. Enjoy!