Corny, Beany, Sour Creamy Salsa Dip Recipe
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Some of the best dips are those that you make on the fly, or those where you “wing it” completely. This dip would be one of those dips. Corny, beany and sour creamy, you’ll literally throw this all together a few hours before the party and you’re done!
Corny, Beany, Sour Creamy Salsa Dip
Great with tortilla chips or rice thins (we ate it with both) this dip is cool and refreshing. Would also be excellent with a sprig of cilantro added in. Yumm-o! Feel free to tweak this one to your family’s liking – remove jalapeno if needed etc.
What you’ll need:
- 1/2 – cup Sour Cream
- 1/2 – cup Mayo
- 1/2 – cup Salsa
- 2 – cans Corn (drained)
- 1 – can Black Beans (drained)
- 1 – Jalapeno (chopped)
- 1/4 – Red Onion (chopped)
- Garlic Powder
- Salt & Pepper
- Ground Jalapeno Powder (optional but fantastic, also great on popcorn!)
- 2 – cups Cheddar Cheese
What you’ll do:
In a bowl, mix all of your ingredients together until well blended. Ideally you would like to refrigerate for at least two hours to allow the dip to firm up. In a pinch or a last minute situation you could eat it within 15 – 20 minutes. No harm no foul!
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You don’t have to have the jalapenos or the jalapeno powder. If you like spicy, however, you really should try some of this ground jalapeno. We put this seasoning on our popcorn, on our meat and steaks, we added some to this dip… the possibilities are endless. Might have to try it on some fried eggs next! Get a bottle of it here, and let us know what you try it on and how you like it.
Let us know what you think of this light, refreshing dip. It is sure to be a hit with the family, and it makes plenty enough to share!
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