Fall is just around the corner, and I for one am very excited. I love the cooler temperatures and the changing leaves. Fall also brings football. Our oldest is a freshman at The University of Kansas and requested a jalapeño dip for the first tailgate. I decided to combine some of my family’s favorite flavors. This is just a variation of the classic Corn Dip that has been around forever. As I’ve told you before, I like to use the pickled jalapeños because they still have a kick but also a little sweetness. Also, the Kansas State Fair is in full swing this week, and my family and I will go several times before it ends on Sunday. Just another thing to love about this time of year!
- 1 package (8 ounces) cream cheese, softened
- 1 cup mayo
- ½ cup sour cream
- 2 cans (15 ounces) corn, drained
- 1 can (10 ounces) Rotel, undrained
- 6-7 slices bacon, cooked and crumbled
- ⅓ cup pickled jalapeños
- 2 cups (8 ounces) shredded cheddar cheese
- ¼ teaspoon garlic powder
- 5-6 green onions, sliced
- In a medium bowl combine the cream cheese, mayo and sour cream.
- Stir in the remaining ingredients.
- Let sit for a few hours if possible to allow the flavors to combine.
Linked to the following great parties:
In and Out of the Kitchen at Feeding Big
Buns In My Oven What’s Cookin’ Wednesday
Simply Suzannes at Home says
Oh my gosh – This looks so good!
Thanks for sharing with us,
Cynthia Landrie says
You have all of my favorite ingredients in this dip. I bet this is so good! Thanks for linking to the In and Out of the Kitchen Link Party!