As everybody knows yesterday was the Super bowl, and we actually had some people over to watch the game and enjoy some snacks. Did I watch the game, yes, I did! Okay I only watched it for ten minutes until I finished eating my own little plate of food, however, that was one yummy ten minutes! I love appetizers, it is always a fun “dinner” to have an array of appies to choose from. One of my all-time favorite starters is Corn Dip, so when I saw this Jalapeno Corn Dip over on Shugary Sweets I knew it must be made…immediately! Now I usually make a recipe following the directions exactly the first time and then tweak it to my liking on all following cooking ventures, however, this time didn’t quite go according to plan. The first thing that happened was the grocery store was out of fresh jalapeno, I guess I should not have waited until Super bowl weekend was actually here to do my shopping. Then we went a little hog-wild on movie night and used up all the cheddar cheese. I had Monterey Jack so I used that. And so here is the recipe how I made it, however head on over to the links above to check out the original!!
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup salsa
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 2 cups shredded Monterey Jack cheese
- 1 can peaches and cream corn
- 2 Tbsp chopped pickled jalapeno slices
- Multi-grain Scoops for serving
1. Mix together all ingredients, except chips, in bowl. Refrigerate a couple of hours to let flavors combine.
2. Scoop that chip in the dip and eat!!