Saturday, February 3, 2018

Original "Crack Dip" Recipe

I know that we're way behind the trend with this long-time favorite dip, but what can I say? I don't know anyone who can actually keep up with all of the foodie trends out there in real time or as they happen. But, the important thing is that we finally gave it a go and WOW!! are we ever glad that we did. To the very best of my knowledge, we started with the "original" base recipe for this dip, but it goes back a few years in its height of popularity period, so this might taste slightly different than some versions that you might have tasted in the past.

We've also included some add-ins in this version that may or may not be in keeping with the first variations of the recipe. But, if you've hung around this blog for long, you know that I have a tendency to add my own twist to recipes that I haven't developed myself. 😉

There are always popular recipes floating around the blogosphere and Pinterest that never quite live up to the hype that surrounds them but this, my friends, is NOT one of them! We quickly learned that this stuff is truly addictive and is one of those recipes that is 100% **deserving of its name.

**I'd like to think that it's automatically understood that we have no first-hand (or any other hand) knowledge of the drug that this dip is named after. But... because we are very much aware of the many ways that things you put up on the interwebs can be misconstrued and/or misrepresented and for those who might not be familiar with us or with this blog and for the sake of clarity, I'll just put out this statement of fact right here and now for everyone to see. 

We DO NOT use or have any experience with ANY illicit or illegal drugs in this family or in this household and We. Never. Will.

So... now that that's out of the way, let's get on with the recipe, shall we?

Original "Crack" Dip
(Makes approx 5 Cups)
  • 2 Cans Mexicorn, drained
  • 1 Cup Good Quality Mayonnaise
  • 1 Cup Full Fat Sour Cream
  • 1 Cup Scallions, chopped (*green parts only)
  • 1 Can Mild Chopped Green Chilies
  • 1/3 Cup **Sliced Jalapenos, chopped (optional)
  • Several shakes of your favorite hot sauce (optional)
  • 8oz Shredded Mexican Cheese Blend (not seasoned)
  • Tortilla Chips, Crackers, Potato Chips, etc. (for serving)

1. Drain the 2 cans of corn very well and add them to a large bowl. We always use the Green Giant Niblets brand (not sponsored) of either their regular or Mexican style corn because as per their claims, it really isn't "mushy". There's so little liquid in the can that the kernels actually do stay very crisp and closer to fresh corn, straight from the cob.

2. Add the chopped green chilies and give it a little stir.

3. Measure out your mayonnaise and add it to the bowl.

4. Then measure out the sour cream and add it in as well.

We love the "push-up" style measuring cups, but if you're thinking of getting one (or more) please be sure to buy a good reputable brand like OxO or Pampered Chef (not sponsored) because a tight vacuum seal is important, as is making sure that it will remain that way after continued use. (Semi-solids or liquids seeping out of our measuring cups is something we strive to avoid at all costs.) 🍶

To make sure that these great utensils stay like new, we never put these types of products in the dishwasher - even if they say that they're dishwasher safe right on the utensil. There are some areas in life where it's good to go off the beaten path and take a chance or two, but I've learned over the years that this rarely applies to cooking utensils.

5. Wash, dry and chop your scallions. Most recipes that include scallions (also called green onions or Spring onions) generally call for the white and light green parts only, but those lighter ends tend to have a more pronounced or sharp onion flavor and can be a bit too strong for this dip. The darker green ends are slightly less harsh but are still quite flavorful and I've found that they don't overpower or fight with the rest of the ingredients.

*If you worry that you won't have a use for, or might end up wasting the white and light green parts of the scallions, you can always substitute fresh chives instead. They usually come in smaller bunches and often in those sealed plastic packages that most grocery chains sell these days.

Source: Google Images

Source: Google Images

** Please note: If you plan to add the jalapenos to your dip, make sure that you use either fresh peppers that you slice and remove the seeds from; or if you're in an area where decent fresh produce just isn't as available during some of the colder months, you can use jarred jalapenos. Just make sure to buy the jalapenos that are packed in nothing more than water (and often a bit of salt). The pickled variety is great for lots of applications but will add a sour note to this dip that just doesn't work well with the rest of the ingredients.

6. Before you add the cheese, mix the first few ingredients together until they're very well blended. I find it's best to use a silicone, wood or metal spoon as opposed to a whisk because the whisk tends to gather up the kernels of corn and the scallions into its center and then you have to scrape them out or bang the whisk on the edge of the bowl, which can get very messy. (If you're skeptical about that little fact, just ask my hubby! lol)

You can slice your scallions the way we did, or you can mince them up very finely. It's all about personal preferences. I like the corn and the scallions to be roughly around the same size in this dip, simply because I prefer a more chunky texture when I'm serving a dip with something as substantial as a tortilla chip. I also find that it adds a certain balance to the overall flavor of the finished dip.

7. Next, add your shredded cheese. Again, it's really a personal preference thing and I just happen to prefer the more finely shredded style for dips, but of course, you can certainly use the thicker shreds if you like that better. I wait until the last step to add the cheese because I can fold it in gently to keep it from gathering into clumps.

In our house, we usually have to make "split batches" of certain recipes because as some of you already know, my beloved hubby is a serious fan of any and all things caliente and I am most definitely... not. I've joked with him for years that he has an asbestos tongue. Ha! 👅

You can always make a single batch with or without the heat if you know that everyone who'll be partaking in this highly addictive dip has the same tolerance for spiciness, but from here on out in this post, you'll see that we've separated our dip into two bowls.

Splitting it up for a large crowd of people does have its upside though. That way, if you have certain friends who enjoy hot or spicy things and others who don't - you've got both palates covered and everyone can enjoy this amazing dip!

As you can see in the photos (above and below) not only does my hubby like to add jalapenos... he also shakes in a healthy dose of one of the many varieties of hot sauce that we keep on hand at all times. The brand that he chooses varies from dish to dish, depending on the flavor that he feels will best suit the other ingredients. Trust me when I say that he is well known amongst our family and friends as a true connoisseur of hot sauces. 💥💣

8. Place the finished dip in an air-tight container and refrigerate for at least thirty minutes to an hour to allow all of the flavors to meld. When it's party time, you can spoon it into more festive bowls and serve it with a huge bowl (or two) of your favorite brand of tortilla chips, crackers, potato chips etc. and enjoy!

Tip: If you are having a party or group of people over, you really might want to double this recipe. When I said this is a highly addictive dip, I wasn't kidding! The first time we ever made it, we learned quickly why it's called "crack dip"!



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