4 Ingredient Corn Dip. The scenario will be, you came home from work hungry and just about to explode of tiredness and you can eat this dip as an appetizer and you feel a little bit better. Then you decide, " I can actually skip dinner, since this dip just filled me up."
I was not a dip fan until I tried a Corn Dip that my co-worker made. I was completely smitten by it which made me think why I stalled in trying a corn dip as good as this. After I gobbled the dip like it was an ice cream, I pestered her to share her Corn dip recipe. Her recipe though has a lot of ingredients - “more complicated” in my book – so I revised it and decreased the ingredients into 4 (four).
Corn dip is not something I will spend time or money on; to me it is almost similar to extra indulgence; but if you’re are like me who have a non- fat-mayonnaise, sweet corn, Mozarella cheese and yogurt sitting in your fridge for some time now, then just like me, you’d better use it… we do not want them to rot and waste money right? So I got creative and revised my colleague’s recipe and made this 4 ingredient Corn Dip. If you,however, fancy the original source of this recipe, I listed it here as well so that you can make it; but whether you choose the less or more ingredients, they are equally delicious and really a crowd pleasing dip.
This recipe is effortless. Perfect for you,busy woman. The scenario will be, you came home from work hungry and just about to explode of tiredness and you can eat this dip as an appetizer. Or, you can skip dinner altogether because this dip is really filling. I even brought it to work as lunch! How silly is that?
Pretty much the difficult part of this recipe is opening the can and scooping the sour cream. Mix the three ingredients and you got this overly creamy dip that is something that you can make over and over again. And the smell of the sweet corn is just consuming. In fact, we love it too much that I experimented another dip, a Velveeta flavored dip, which I will share with you next week.
- THREE INGREDIENT DIP
- 1 can 15 oz Super Sweet Corn
- ⅓ cup sour cream
- ⅓ cup non fat Mayonnaise
- ⅓ cup Mozzarella Cheese,shredded
- CORN DIP RECIPE 2
- 3 cans mexi Corn,drain
- 1 smal can diced green chile,drain
- 1 small can dice Jalopeno,drain
- ¾ cup mayo
- ¾ cup sour cream
- 10 oz sharp cheddar cheese.
- Drain and discard liquid from the Super Sweet corn and out into a medium size bowl. Add in sour cream, mayo and mozzarella cheese. Mix until incorporated. Cover the dip and refrigerate until ready to use. FOR THE 2ND DIP RECIPE, MIX ALL OF THE INGREDIENTS AND REFRIGERATE UNTIL READY TO USE.