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"!

Enjoy!

Mary

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Creamy Chicken Enchiladas

Creamy Chicken Enchiladas
(serves 8)

• 4 Boneless, Skinless Chicken Breasts, cooked and shredded
• 2 8oz Bricks Cream Cheese, softened
• 1 Cup Half & Half or Full Fat/Whole Milk
• 2 7.5oz Cans Chopped Mild Green Chilies
• 2 Tsp Garlic Powder, divided
• 2 Tsp Ground Cumin, divided
• 1 Tsp Mild Chili Powder
• 2 Tsp Kosher Salt, divided
• 1/2 Tsp Fresh Ground Black Pepper
• 1 8 Count Pkg Large Flour Tortillas (often labeled Burrito Size)
• 3-4 Cups Shredded Sharp Cheddar Cheese (or Mexican Blend)
• 1 Tbls Butter, Vegetable Oil or Cooking Spray
• Salsa & Sour Cream for serving

Pre-heat your oven to 350°F.
1. Cook and shred your chicken and set it aside in a large mixing bowl. You can poach, bake or pan saute it, which is my preferred method. Just make sure that it's cooked all the way through, but don't overcook them either. It will be cooking a bit more in the oven when you bake the dish.

The chicken can be cooked a day ahead and placed in an air-tight container in the fridge. Or you can purchase a rotisserie chicken from the store and shred that. Just bring the meat up closer to room temperature before rolling the enchiladas.

So how do you know when your chicken is done, but not overdone? (See Tip #1 at the end of this post)

I wasn't cooking in my own kitchen on this occasion, so things were a bit discombobulated and I didn't get a picture of the shredded chicken before adding the sauce to it. I think you can still tell from the photos what the shreds look like.

2. Place the two bricks of cream cheese, the two cans of green chilies, 1/4 cup of the half & half, the black pepper and 1/2 of your other seasonings, except the chili powder, in a heavy-bottomed saucepan over medium-low heat. Cook the mixture slowly, stirring often, until the cream cheese has melted and the mixture is combined and heated through, but not bubbling.

This step might take a little while, but no matter how tempted you are to speed things up, do not turn the heat up any higher. Cream cheese can scorch very easily and if that happens, the sauce will be ruined and you'll have to start over. This is why you want to have the cream cheese softened before you begin.

3.  Take approximately 1 cup (maybe a bit more, if needed) of the cream cheese mixture and add it to the cooked chicken. You might need a little less or a little more, depending on how much meat the chicken breasts you've used actually yields. Mix well with a heavy large spoon. You want to coat all of the meat and bind it together a bit, but you don't want the chicken swimming in the sauce.

4. Line a 13x9x2 baking dish with aluminum foil. This isn't mandatory, but it helps a lot with clean-up.

5. Lightly grease the bottom and sides of the dish with a bit of butter or cooking spray. (You want to do this even if you're using foil, so the enchiladas don't stick to anything when it's time to serve them.)

6. Open your package of flour tortillas and place it at one end of a fairly long expanse of countertop, or on your kitchen table. The best way to put this dish together is to lay all of the components out in an assembly line fashion.

7.  Add the remaining cream cheese mixture to another mixing bowl.

8. Pour the half & half, the second teaspoon of each of your seasonings and all of the chili powder, into the mixture and stir very well to combine.

9. I pretty much just eyeball it at this point because I've made this recipe so many times, but what you're looking for is a relatively loose consistency that will flow easily across a flat dinner plate when you tip and turn it slightly from side to side. Start with 1/2 cup of half & half and stir it in slowly, so as not to splash it all over yourself or the kitchen.

10. Gradually add the rest, as needed. The one cup should easily do it, but if you do need a bit more (or a bit less) to get it to the right consistency, it's best to add it only a tablespoon or two at a time. I find that a whisk works best for this part. The only lumps you should see are maybe a few bits of the chopped green chili. If you have quite a lot of those pieces, remove them with a teaspoon and add them back into the bowl with the bulk of the thicker cream cheese mixture in it.

11. Pour or ladle out some of this liquid-y mixture onto a large flat dinner plate that has a slight lip on it and is large enough in circumference to fit your tortilla. If you don't have a dinner plate that's large enough, you can use any good sized shallow dish. What you need is a vessel that will keep the liquid inside and is big enough to hold the tortilla, without having to bend or fold it. A 9" or 10" pie plate or tart pan works very well, too. You also want to use tortillas that are very fresh because they are the most pliable.

12. Once you have each of these components ready, line the various plates and bowls up on your countertop. (**See Tip # 2 at the bottom of this post for the best working order in which to line them up)

13. Take your first tortilla out of the package and lay it flat in the dish with the thin liquid. Leave it there for just a couple of seconds and then using tongs or your fingers, turn it over in the plate and leave it for another couple of seconds. You want the tortilla to be lightly coated with the liquid on both sides, but you don't want it to become too soggy. The liquid will slowly dissipate with each of the tortillas, so just add a little bit more and continue.

14. Place the dipped tortilla on the clean "rolling" plate (you could also use a large sheet of parchment paper, a plastic cutting board or a cookie sheet for this part) and with a spoon, scoop out about 1/3 cup of the shredded chicken and place it in the center, but slightly closer to the end nearest to you. Sprinkle a handful of the shredded cheese on top of the chicken mixture and roll up the enchilada. (if you've never done this before, you can watch the short video below to learn the best way to roll and wrap)


This is a very short video, just to give you an idea about how to wrap an enchilada, burrito or a sandwich wrap. For enchiladas, the flour tortilla will need to be pretty pliable, but that shouldn't be an issue because it will (hopefully) be fresh and it will be dipped into the half & half mixture before rolling.

Yes, I know. Your hands do get a bit messy by dipping the tortilla first, but trust me... it really does make a difference in the texture of the finished enchilada and you'll be glad that you took this extra, but pretty easy step. If you're just not a big fan of even temporarily messy fingers, just keep a large damp tea towel or paper towel on the counter next to you and you can wipe your fingers clean in between rolls.

15. As I mentioned before, since I wasn't in my own kitchen when I made these, I missed photographing a couple of the steps here and there. But, I think it goes without saying that as you finish rolling each enchilada, you want to place it in your prepared baking dish. I'm usually able to easily fit all eight enchiladas in a 9"x13"x2" pan. (see the photo below to get examples of how to place them in two different ways)

16. Once you have all of your enchiladas in the baking dish, pour the remaining cream cheese and half & half mixture over the top and sprinkle on the remaining (about 2 cups) of shredded cheese.

If you don't have much of the liquid left over mix about 1/4 cup of sour cream with 1/4 cup of half & half, season it with a half teaspoon of each of your seasonings and mix well. Then pour that over the top before adding the cheese. It's not that you want the enchiladas swimming in liquid, but you do want them to have some moisture.

17. Bake, uncovered, at 350°F for approximately 30 minutes or until the enchiladas are heated all the way through and the cheese is bubbly and lightly golden brown in color.

18. After removing the pan from the oven, allow the enchiladas to rest for about 5 minutes, so they can set up a little. You should be able to see the outline pretty clearly of where each of the enchiladas ends and the next one begins, to provide you with a guideline for cutting and serving, nice equal portions. In a buffet setting where there will likely be several other dishes for your guest to choose from, you can even cut each enchilada in half to make them go twice as far.

If you're not making these for a group, the leftovers freeze quite nicely. I just cut the remaining pieces into full or half-sized portions, wrap each one in plastic wrap and store all of them in a large covered plastic container or a large tightly sealed zip-top freezer bag.

I serve these with lots of fresh salsa and sour cream on the side and make at least a tossed green salad to go along with them. A little bit of chopped fresh scallion sprinkled on top makes a nice garnish and adds a bit of freshness to the finished dish as well.

If I'm making these for a Cinco De Mayo party, I'll also cook up some refried or ham hocks & pinto beans and some Mexican rice, as well as several of our other favorite Mexican themed appetizers and sides. I serve it all buffet style.

*Tip # 1:  When you're cooking boneless, skinless chicken breasts, (no matter which method you decide to use) one of the best tips that I can give you is to make sure that the pieces of chicken are of an even thickness and size. You can actually reduce the overall cooking time and make it easier to tell when or if your meat is done, in a couple of ways....

A) You can always pierce cooked meats with an instant read meat thermometer to test them for doneness, but although I think it's a great method for large pieces or whole roasted meats, I don't really like doing this with smaller cuts. It can allow too much of the natural juices inside of the meat to seep out of the holes that are left behind when the thermometer is removed.

B) My preferred method of checking for doneness with smaller cuts of meat, is to use the "touch test". When touching the thickest part of the meat with your index finger, it should just barely bounce back from a bit of light pressure. A good way to simulate this, is to use your hand as a guide. (below is a diagram that shows how to do this)

*Tip # 2: I line up my plates and bowls in the following order, to make the process go as smoothly as possible (the order is from left to right):

1. The tortillas
2. Flat plate with thin liquid
3. Bowl of shredded chicken that is coated with sauce
4. Another plate (of equal size or larger) for rolling
5. The shredded cheese
6. Prepared baking dish

Don't Forget To Follow Me On Social Media! I Post Blog Updates, Ideas For Kitchen "How To's", Restaurant Recommendations And Reviews And Always Lots Of Photos!

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Don't forget that you can print this (or any) recipe using the "Print Friendly" button at the foot of each post. It's a great little feature that allows you to remove any pictures (or any text that isn't relevant to the recipe) before printing. That can save on ink and paper & in today's economy, who doesn't want to save a little cash when you can?!