I’m guessing that the name of this dip came from the addictive, can’t-stop-eating quality it produces. This corn crack dip lives up to its moniker. 
We invited people over at the last minute. It was only after I had invited them that I realized that I didn’t have many groceries to be able to make snacks for while they were here.
A quick look through the pantry and freezer didn’t turn up much. I always have cream cheese, shredded cheese (for nachos of course!), and sour cream in the fridge.
A quick Google search turned up something called “crack dip”. While I didn’t have EXACTLY the ingredients, I figured I could make it work.
The recipe I found called for something called Mexi Corn. I didn’t know that was a thing. I certainly didn’t have any in the pantry.
In the pictures, it seemed like there may be red peppers in the can with the corn. Don’t quote me on that because I have no idea. I’m just going off a picture and a guess here, but that’s how I came to add red pepper to my recipe.
It turned out really well, even without the Mexi Corn!
Corn Crack Dip Recipe:
- 12 oz. can kernel corn, drained
- 4 oz. cream cheese, softened
- 1/4 cup pickled jalepenos, finely chopped
- 3/4 cup taco blend shredded cheese
- 1/2 cup sour cream
- 1/2 cup green onions, chopped
- 1/4 cup red pepper, chopped
Drain the can of corn. Add it and all the rest of the ingredients into a large bowl. Mix well. Serve with tortilla chips, crackers, or corn chips. 
The dip was a hit with our guests and I was glad that it was so quick and easy to put together.
These other dips are also easy to make and crowd pleasers:
Make Ahead Hot Corn and Crab Dip
- 12 oz. can kernel corn drained
- 4 oz. cream cheese softened
- 1/4 cup pickled jalepenos finely chopped
- 3/4 cup taco blend shredded cheese
- 1/2 cup sour cream
- 1/2 cup green onions chopped
- 1/4 cup red pepper chopped
- Drain the can of corn. Add it and all the rest of the ingredients into a large bowl. Mix well. Serve with tortilla chips, crackers, or corn chips.