Name: Chili Corn Dip
Ingredients: 2 cans mexicorn (drained); 1/2 cup green onions (chopped); 1 can rotel with green chili (drained); 2 cups mexican shredded cheese; 1 cup sour cream; 1 cup mayonnaise; 2 tsp chili powder (more for a bigger kick); 1 tsp garlic salt (or more to taste)

Chili Corn Dip

Over Memorial Day weekend, we headed to a friends house to celebrate. It was one of those parties that leave you looking forward to the next year. Epic. A huge inflatable water slide for the kids, slip and slide for the adults, swimming, music and food. Lots and lots of food and of course, the drinks were flowing. While there was tons of food to enjoy, there was one dip I couldn’t keep my chips out of. I cannot even tell you how many times I went back to add more onto my plate. It was just that good. Addicting.

From looking at it, I knew there was corn, green onion and cheese in it. The base was a mayonnaise and sour cream mixture and there was a kick to it. Chili powder. I made a mental note and knew it would be the next dip to make.

A few weeks ago we went to a friends house for dinner. I immediately offered to bring an appetizer, knowing this would be the perfect opportunity to make the corn dip with a kick. I grabbed a bunch of ingredients, with a plan of adding one at a time until I found a mix I liked.

You can find the winning combination below. The dip is a quick and easy one to make. I would recommend making it the night before a party to get the most flavor out of the dip. This chili corn dip will feed an army. One of my friends said she felt like she was eating it all night yet there wasn’t even a dent in it. It’s filling, addicting and perfect for an outdoor BBQ, Cinco de Mayo or even a tailgate. Enjoy!