I discovered this dip at a club meeting this past week and I've already made it! The farmer and I went to a "wild game cookout" on Friday night and I was asked to bring a dip. I was sure to make it a good one because I knew I'd be eating more appetizers than wild game. I did eat a piece of duck and venison, but passed on rattlesnake, squirrel, turtle, and rabbit. No thank you. Only in Arkansas you may say?
I made the farmer taste it Friday night and he said it was good, but it wasn't his favorite. Come Saturday night before his birthday dinner when we had some before our meal he loved it - and his dad - and my dad. Matt never believed me that it was the same from the night before so maybe the next day it's better. I loved it just the same.
I meant to take a picture, but forgot - sorry! Use your imagination :)
Mexican Corn Dip
8 oz. Sour Cream
8 oz. Mayonnaise
1 tbsp. Accent
2 cans Mexicorn
1 tbsp. Garlic Powder
1/4 to 1/2 cup Jalepeno Juice (as desired)
10 oz. Shredded Cheddar Cheese
Drain corn. Mix all ingredients. Serve with tortilla chips.
*A little bit of the garlic powder goes a long ways in this recipe! Next time I may use a little less garlic powder. Also, you can add more cheese to your liking.
*If you haven't ever cooked with Accent, it's in the spice section. It is a flavor enhancer.